By: Jessica Ashton
4 c. cooked rice
2 cans cream of chicken soup
poppy seeds
2 pkgs. or 60 ritz crakers, crushed
4 chicken breast
1 carton sour cream
4 T. butter, melted
Directions:
Cook and cube the chicken breasts, then set it aside. Spread the rice on the bottom of a 9″ x 13″ pan. Place the cubed chicken breasts on top of the rice. Mix soup and sour cream together and pour it over the top of the chicken and rice. Mix the butter with the crushed crackers and spread it on top. Sprinkle the poppy seeds on top and cover it with tin foil.
Bake at 350° for 45 - 60 minutes.
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