Rating: 4.5 stars
90 Ratings
  • 5 star values: 54
  • 4 star values: 20
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 2

A good way to use leftover chicken or turkey.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

  • In a large bowl, mix the soup, sour cream, poppy seeds, and dill. Stir in the chicken and cooked rice. Spread the mixture into the prepared baking dish. In a small bowl, mix the cracker crumbs and butter; sprinkle over the casserole.

  • Bake in the preheated oven for 30 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

467 calories; protein 26.4g; carbohydrates 30.4g; fat 26g; cholesterol 105.5mg; sodium 502.5mg. Full Nutrition
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