1 can condensed cream of chicken soup
1 (8 oz.) container sour cream
1/2 can milk
1-2 tsp. dry dill weed
1 Tbsp. minced garlic
1/4 to 1/2 cup chopped celery
1/4 to 1/2 cup chopped onion
1 1/2 Tbsp. poppy seeds
4 cups chicken, cooked & cubed
1-2 cups cooked rice
1/2 cup melted butter
1 1/2 cups crushed buttery round crackers
In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Stir in the chicken and rice. Spread the mixture into a greased 9 x 13 dish.
In a small bowl, mix the cracker crumbs and butter. Sprinkle over the casserole. Sprinkle some more poppy seeds on top of the crumbs. Bake at 350° for 30 minutes. Let cool for 5 minutes before serving.
VARIATIONS
1. In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Place 4 chicken breast in greased pan. Pour mixture on top of chicken breasts. Sprinkle with cracker crumb mixture.
2. In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Either add cubed chicken to mixture or place 4 chicken breast in greased pan. Pour mixture in baking dish. Sprinkle with cracker crumb mixture. Serve over rice or noodles.
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