Poppy Seed Chicken and Rice Casserole

Submitted by: Amy Taylor

3-4 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 Tbsp poppy seeds
3/4 cup chopped onion
1 1/3 cup uncooked minute rice
1 cup water
1 roll Ritz crackers
1 cup grated cheese
1/4 cup water or melted butter

Line 9x13 dish with uncooked rice and pour 1 cup water over it. Stir rice and water.
Combine chicken, soups, sour cream, poppy seeds, and onion in a bowl.
Pour soup mixture over rice and top with cheese.
Crush crackers and moisten with water or butter and put on top of casserole.
Bake at 325 for 35 minutes

If freezing, do not bake. Cover with saran wrap and tin foil. When ready to bake,
thaw in refrigerator for 24 hours then bake at 325 for 35 minutes.