Poppyseed Chicken Casserole

From The Girl Who Ate Everything

Ingredients:

• 5 cups chicken breasts, cooked and cubed
• 1 cup sour cream
• 2 (14.5 ounce) cans condensed cream of chicken soup
• 2 cups crushed Ritz crackers (about 1½ rolls of crackers)
• ½ cup melted butter
• 1 Tablespoon poppy seeds

• 1 T lemon juice
• ¼ teaspoon pepper
• 1 cup uncooked rice, cooked (does that make sense? So cook 1 cup of rice)
• (Steamed broccoli)
• 
  

Instructions:

1. Preheat oven to 350 degrees.
2. Boil raw chicken breasts with salt and pepper until done. (I like to boil it with half an onion and some chicken bouillon cubes to give it more flavor.) 
3. Let chicken cool slightly and cut into one inch cubes. 
4. Layer cooked rice on bottom of 9x13 casserole dish
5. Place cubed chicken on top of rice layer.
6. Stir together the condensed soup and sour cream, lemon juice, and pepper.
7. Pour over the chicken.
8. In a separate bowl, stir together the crushed crackers and melted butter. 
9. Sprinkle over the chicken and sauce. 
10. Sprinkle the poppy seeds on top.
11. Bake for 20-30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. 
12. Steam some broccoli and mix in for a complete meal! 

394 calories if 8 servings