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Family Tested & Approved
cooked herb or chicken flavored rice (may use homemade or packaged)
chicken breast halves, cooked and chopped bite size (depends on size)
cream of chicken soup (10 1/4 oz.)
1 or 2
each - salt, pepper and garlic powder
sherry (or chicken broth)
Assemble all ingredients and utensils, then place oven rack in middle position and preheat oven to 350 degrees F.
Lightly butter a 2 quart casserole.
Spread cooked rice in bottom of casserole.
Top with chopped chicken.
In a small to medium bowl, combine soup, sour cream, sherry (or broth), salt, pepper and garlic.
Spread mixture over chicken.
In another bowl, mix together well, crackers, poppy seeds and butter.
Sprinkle evenly over casserole.
Bake at 350 degrees F for 40-50 minutes (until bubbly.)
Cover and refrigerate leftovers.