POPPY SEED POULTRY CASSEROLE

1 can condensed cream of chicken soup
1 (8 oz.) container sour cream
½ can milk
1-2 tsp. dry dill weed
1 Tbsp. minced garlic
¼ to ½ cup chopped celery
¼ to ½ cup chopped onion
1½ Tbsp. poppy seeds
4 cups chicken, cooked & cubed
1-2 cups cooked rice
½ cup melted butter
1½ cups crushed buttery round crackers

In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Stir in the chicken and rice. Spread the mixture into a greased 9 x 13 dish.

In a small bowl, mix the cracker crumbs and butter. Sprinkle over the casserole. Sprinkle some more poppy seeds on top of the crumbs. Bake at 350° for 30 minutes. Let cool for 5 minutes before serving.

VARIATIONS

1. In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Place 4 chicken breast in greased pan. Pour mixture on top of chicken breasts. Sprinkle with cracker crumb mixture.

2. In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Either add cubed chicken to mixture or place 4 chicken breast in greased pan. Pour mixture in baking dish. Sprinkle with cracker crumb mixture. Serve over rice or noodles.