Poultry Poppy Seed Casserole - cooking recipe

Ingredients
    2 tablespoons butter
    1/2 cup chopped onion
    1/2 cup chopped celery
    1/2 lb sliced mushrooms
    1 can cream of chicken soup, undiluted
    1 (8 ounce) container sour cream
    1 teaspoon dried dill
    1 tablespoon poppy seed
    4 cups cooked cubed poultry
    3 cups cooked white rice (cooked in chicken broth)
    1 1/2 cups crushed buttery crackers
    1/2 cup butter, melted
    1/2 cup dry white wine
Preparation
    Preheat oven to 350 degrees.
    Saute the onion, celery, and mushrooms in the 2 T butter for 3-5 minutes, until still crisp-tender.
    In a large bowl combine the cooked veggies, soup, sour cream, poppy seeds, dillweed and wine.
    Mix well.
    Stir in cooked poultry and rice, again mixing well.
    Spread mixture into a lightly greased 9x13pan.
    Combine cracker crumbs and melted butter and sprinkle over casserole.
    Bake uncovered for 30 minutes.
    Let stand 5 minutes before serving.

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