4 cups of shredded cooked chicken (I buy a rotisserie Chicken and pull it apart and use it for 2 different meals)
1 can of Cream of chicken soup
1 cup of sour cream
1 sleeve of Ritz crackers, crushed
6 Tbsp unsalted butter, melted
1 Tbsp Poppy seeds
Preheat oven to 375
Spoon the rice in an even layer on the bottom of a casserole dish. Combine the soup, sour cream, and chicken in a separate bowl. Spoon this evenly over the rice. In the same bowl, combine crackers and butter. Scatter this over the chicken mixture. Sprinkle the poppy seeds on top. Bake until it is bubbling and crackers are lightly brown, 25-30 minutes.
This casserole has become a family favorite of ours since a friend brought it to us after our twins were born. It is easy to put together ahead of time and bake later; it can also be frozen for later use. I usually serve it with vegetables or a salad.