Gunpowder Chicken

The name of this recipe comes from the poppy seeds that resemble gunpowder. This recipe freezes well and came from my friend Jenny Nebeker.

4-5 c. cooked rice
2-3 c. cooked chicken, cubed
2 (10.75 oz.) cans cream of
chicken soup
2 c. plain yogurt
1 tube Ritz crackers, crushed
1 T. poppy seeds
4 T. melted butter

Preheat oven to 350°. Put cooked rice in a greased
9×13-inch pan. Mix together chicken, soup, and yogurt; place on rice. Top with crackers, poppy seeds, and butter. Cook for 45 minutes or until it bubbles and crackers darken.