Thursday, October 27, 2011

Poppyseed Chicken and Rice Casserole

Since I started back to work on Monday, I have been looking for made-ahead recipes that I can pop in the oven for dinner when I get home.  Sunday evening, I cooked some rice and put together the remainder of the casserole on Monday morning before leaving for work. 

Poppy Seed Chicken and Rice Casserole

1 cup uncooked brown rice
1 quart home-canned chicken tenders (approx. 12 tenders, but you could use less)
8 oz. sour cream (I used half sour cream and half yogurt because I didn't have enough sour cream)
2 Tbsp poppy seeds
1 can cream of chicken soup (I used the cream of whatever soup mix that I had made earlier)
1 sleeve crackers, crushed

Cook rice until done.  Mix in remaining ingredients except crackers.  Spread crushed crackers along the top of the casserole and bake at 350 degrees until warmed throughout and crackers are golden brown.   Just before serving, I sprinkled some grated cheddar cheese on top and melted it.  It turned out very good!

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