Poppy Seed Chicken Casserole

Recipe adapted from Taste of Home

Serves 6 – each serving is about 1 1/3 cups

Blue – 8 points

Purple – 5 points (if you use brown rice)

Green – 10 points

1 cup light sour cream
1 can 98% fat free cream of chicken soup or one "recipe" of homemade mix **see note below!!
1 Tbsp poppy seeds
1 tsp dill weed
4 cups cubed cooked chicken
3 cups cooked rice
10 Ritz crackers, crushed into crumbs
3 Tbsp light butter, melted

In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice.
Spread into a greased 11×7 inch baking dish.
Combine the cracker crumbs and butter; sprinkle over the top.
Bake, uncovered at 350 until bubbly, about 30 minutes.
***I do not use canned soup – I make a homemade mix and use that. Here is the link to that recipe: https://joanspointedplate.com/cream-of-whatever-soup-mix/ or you can search "Cream of Chicken Soup Mix" in the search box for that recipe. I make it in a big batch and then "make" the soup and use it in the recipe.