Aunt Barbara's Poppy Seed Chicken Casserole
Serves: 6
  • 1 (6 ounce) package wild rice mix (about 3 cups cooked)*
  • 3 cups cooked, diced chicken**
  • 8 oz. sour cream
  • 1 (10.5 ounce) can condensed Cream of Chicken soup (NOT diluted)
  • ½ cup slivered almonds
  • 1 roll butter crackers, crushed (about 1 ½ cup crumbs)***
  • 2 t. poppy seeds
  • 1 stick butter, melted
  1. Cook rice as directed on package. Spread in bottom of 13-in x 9-in dish.
  2. While the rice cooks, prepare the rest of the ingredients:
  3. In a large bowl, stir together soup, sour cream, almonds and chicken. Spread over rice.
  4. In a separate bowl, combine cracker crumbs with melted butter. Stir in poppy seeds and sprinkle cracker crumb mixture on top of the chicken.
  5. Bake, uncovered, at 350 degrees F for 30 minutes or until golden brown on top.
*I used a box of Uncle Ben’s Long Grain & Wild Rice Original Recipe

**I like to use leftover roasted, grilled, or smoked chicken when we have it available, but a rotisserie chicken also works well!

***I like to use either Ritz crackers or Keebler Club crackers
Recipe by Coffee Cups and Crayons at