2-4 cups cooked rice (depending on the size of pan you want to use/whatever you have on hand)
2-4 cups cooked, chopped chicken
1 large or 2 small cans of cream of chicken soup
2 cups sour cream
1/2 cup butter
1 sleeve of Ritz crackers, crushed (I'd put them in a ziploc and go at it with a rolling pin)
2 Tbsp poppy seeds
1. Preheat your oven to 350 degrees F.
2. Spread rice evenly on the bottom of a 2-3 quart casserole dish. Top with chopped chicken. Combine cream of chicken soup and sour cream. Spread over rice and chicken.
3. In a separate bowl or saucepan, melt the butter, then stir in the crushed Ritz and the poppy seeds. Top casserole with the poppy seed mixture. Bake for 30-45 minutes or until it's nice and bubbly.