How to make it

  • 1. Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
  • 2. Cook rice according to package directions.
  • 3. In a large bowl, mix the soup, sour cream, poppy seeds, and dill weed.
  • 4. Stir in the chicken and cooked rice then spread the mixture into the prepared baking dish.
  • 5. In a small bowl, mix the cracker crumbs and butter; sprinkle over the casserole.
  • 6. Bake in the preheated oven for 30 minutes. Let cool for 5 minutes before serving.

Reviews & Comments 3

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  • janetk 9 years ago
    Thanks fizzle3nat for catching another of my omissions. I guess I'll have to watch myself a little more closely, orrrrr depend on my great cooking buddies to catch the mistakes for me!
    Thanks again, janetk
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    " It was excellent "
    fizzle3nat ate it and said...
    Made this for dinner last night. Your recipe doesn't list an amount for the rice, so I improvised. I don't care for minute rice, so I cooked 1 cup of regular white rice in 2 cups of water for about 20 minutes (obviously this adds to the prep time). This was very good - simple, mild flavor; my husband enjoyed it. I think next time, I would saute a small chopped onion and add it to the mix for a little more savory flavor. Thanks for sharing! - Natalie
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    " It was excellent "
    momo_55grandma ate it and said...
    lovin this one delicous thanks high5
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