Poppy Seed Chicken Casserole

From Megan Johnson

1 Pkg. (6.2 oz) Fried Rice flavored Rice-A-Roni (cook ahead of time as directed)
4 Cups cooked chicken (4 or 5 breasts - shredded) or 1 Can of the Costco chicken (drained)
1 Cup sour cream
1 Can (10.75 oz.) Cream of Chicken Soup
36 Ritz crackers (crushed)
6 Tbsp. (3/4 stick) unsalted butter (melted)
1 Tbsp. poppy seeds

Preheat oven to 375º.

Cook chicken breasts in a covered skillet with water, salt and a bay leaf (optional) until tender and cooked through. Remove cooked breasts and let cool, then shred meat. (Or use the canned chicken)

Spoon rice in even layer over bottom of a 9 x 11 glass baking dish. Combine chicken, sour cream, and soup in a bowl. Spoon chicken mixture evenly over the rice. Combine crushed crackers and melted butter and spread evenly over chicken mixture. Sprinkle poppy seed evenly on top.

Bake 25 to 30 minutes or until the casserole is bubbling and the crackers have lightly browned.

Serves 8.