Poppy Seed Chicken Casserole

I received a request for this recipe . . . and decided to just post it on my blog, as it is a favorite with family and friends.

Poppy Seed Chicken Casserole
4 to 6 chicken breasts
1 cup rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup sour cream
1 stick butter
1 sleeve saltine crackers, crushed (or Ritz crackers is an alternative)
1/4 cup slivered almonds
2 TBSP poppy seeds

Directions:

1.  Cook chicken breasts in water with salt, pepper and a sprinkle of garlic.  (Optional:  for added nutrition and flavor, add pieces of celery, carrot, and onion.)

2.  Debone chicken and cut into pieces.  Strain out vegetables and bones and save the broth.

3.  Measure out enough broth to cook your rice in.  Freeze the rest!

4.  Cook rice in broth.

5.  In a large bowl, mix together chicken pieces with soups and sour cream.

6.  Melt 1 stick butter and stir in 1 sleeve crushed saltine crackers, almonds and poppy seeds.

7.  Spray 9x13 pan with cooking spray (such as Pam).  Spread cooked rice on bottom of pan.  Spoon chicken mixture over rice.  Cover with poppy seed topping.

8.  Bake at 350 degrees F for about 30-45 minutes, or until golden brown on top.

9.  I like to serve with sauteed green beans, honey-glazed carrots, and feather rolls.