Chicken Poppyseed
4 chicken breasts
1 pint sour cream
2 cans cream of chicken soup
1/2 cup melted butter
1 1/2 cups Ritz cracker crumbs (about 1 ½ packages)
2 Tbsp poppy seed
2 cups uncooked rice
Bake chicken breasts in a 9 X 13 pan (covered) at 375° for about 30-50 minutes make sure cooked all the way through). Combine sour cream and soup. Cut cooked chicken into bite size pieces and add to soup/sour cream mixture and mix evenly. Pour into 9x 13 dish.
Combine butter, cracker crumbs and poppy seeds and sprinkle over top. Cover and bake an additional 20 minutes at 350°. While baking, cook rice according to package directions. Serve chicken over rice.
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