Poppy Seed Chicken Casserole

5 cups chicken breasts, cooked and cubed
1 cup sour cream
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter
1 T poppy seeds
1 t. Worcestershire sauce
1 t. celery salt
1 t. minced garlic
1 T lemon juice
1/4 t. pepper
3 C. Cooked Rice
1 frozen pkg broccoli, warmed

Preheat oven to 350 degrees.

In 9x13 pan put cooked rice in the bottom of pan. Layer the warmed broccoli on top of the rice. I just place the broccoli in the microwave for a couple of minutes.

Boil raw chicken breasts until done.  Once cooled cut into one inch cubes. Place cubed chicken on top of broccoli.

In small mixing bowl stir together the condensed soup and sour cream, worcestershire sauce, celery salt, garlic, lemon juice, and pepper. Pour mixture over the chicken.

In a gallon size Ziploc bag put poppy seeds and Ritz crackers. Crush into small pieces. Add melted butter to the bag and combine until cracker crumbs are evenly coated. Sprinkle over the top of the casserole.

Instructions:

Bake for 30 minutes at 350 until the top of browned and it starts bubbling.