My friend Shannon sent me a great recipe that she likes to freeze. This recipe makes two 8 x 8 pans (one for 2-3 people to eat & one to freeze for 2-3 people later) or one big 9x13 pan.
3 cups of rice, cooked
3 chicken breasts, cooked and cubed
1 can cream of chicken soup
8 oz sour cream
1 stick margarine, melted
1 Tbsp poppyseeds
1 sleeve Ritz crackers, crushed
Set oven to 350 degrees. Spray bottom of 9” x 13” baking dish with nonstick spray. Pour cooked rice into dish and spread even. Place chicken on top of rice. Combine sour cream and cream of chicken soup in a separate bowl. Pour this mixture on top of chicken. In a separate bowl, mix melted margarine and crushed crackers. Stir in poppyseeds. Sprinkle this mixture on top of entire dish. Bake for 25-30 minutes at 350 degrees. Dish is done when soup mixture is slightly bubbly and the crackers are lightly browned. Serves 8-10.