Sunday, February 19, 2012

Dill Chicken & Rice

* lost in the archives...*

Dill Chicken and Rice

1 1/2 cups sour cream
2 cans cream of chicken soup
2 1/2 cups cooked chicken, diced
3 cups cooked rice
1 teaspoon poppy seeds
1 1/4 teaspoon dill weed
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted
1/2 cup butter melted
1 1/2 cups butter cracker crumbs

Mix all ingredients except cracker crumbs and melted butter.  Pour into 9"x13" baking dish.  Mix butter and crumbs, sprinkle on top.  Bake at 350 degrees for 30 minutes.

*Not a favorite of Ryan's... but the kids and I love it!
*Most often made the week after Thanksgiving-when I have leftover turkey!
*I've substituted saltines for "butter cracker crumbs"
*I use whole grain rice

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