Ingredients:
2 tablespoons butter
1/2 cup chopped onions
1/2 cup chopped celery
1/2 lb sliced mushrooms
1 can cream of chicken soup, undiluted
1 (8 ounce) containers sour cream
1 teaspoon dried dill
1 tablespoon poppy seeds
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
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 55 min.