1 pkg. wild rice mix
3 chicken breasts
8 oz. sour cream
1 can cream of chicken soup
1 c. slivered almonds
1 roll Ritz crackers
2 tsp. poppy seed
1 stick butter

Cook rice according to directions and place in bottom of 13 x 9-inch baking dish. Cut chicken in bite size pieces and sauté in skillet. Mix soup, sour cream, almonds and chicken. Spread over rice mixture. Crush Ritz crackers. Melt butter and mix with crackers. Stir in poppy seeds; spread on top of chicken mixture.

Bake at 350°F for 30 minutes.