I'm reposting this recipe because I modified it slightly to bake it right away and used pre-cooked chicken (I like using cubed rotisserie chicken for casseroles - I think it's more flavorful and moist). The recipe is from my friend Laurel and it is delicious. I think it tastes like the casserole version of my Creamy Chicken and Wild Rice Soup. Thanks for the great recipe Laurel!
Poppy Seed Chicken (Freezer Meal)
3-4 cups cooked and cubed chicken or turkey
1 can cream of celery soup
1 can cream of chicken soup
1 cup sour cream
1, 6 oz pkg Uncle Ben's Long Grain and Wild Rice Mix
1/4 teaspoon dried thyme
salt and pepper
1/2 cup chicken broth
1 sleeve Ritz crackers, crushed
1 1/2 tablespoons poppy seeds
1/4 cup butter
To Bake Right Away:
Prepare rice mix according to package directions.
In a large bowl mix: chicken, soups, sour cream, prepared rice, thyme, salt and pepper to taste and chicken broth. Pour into a greased 9x13 baking dish.
Mix together the crushed crackers and poppy seeds. Melt butter and add to the crumbs mixing well with a fork. Sprinkle on top of chicken mixture. Bake at 350 for 30 minutes or until hot and crumbs on top are browned.
Freezer Meal Instructions:
Prepare rice mix according to package directions and set aside.
In a large bowl mix: chicken, cream of celery soup, cream of chicken soup, sour cream, prepared rice, and 1/2 cup chicken broth. Pour into a labeled 1 gallon freezer bag, freeze flat.
Mix together the crushed crackers and poppy seeds and pour into a quart size freezer bag, taping to the chicken mixture bag. Also freeze the half sick of butter and store in freezer with the other bags.
Thaw chicken mixture. Pour into a non-stick sprayed 9x13 pan. Melt the butter. Mix the crushed cracker mixture with the melted butter and sprinkle on top of the chicken mixture. Bake at 350 for 30 minutes or until hot and crumbs on top are browned.