Poppy Seed Chicken and Yellow Rice

2 small packages yellow rice (with saffron), cooked as directed*
3 pounds chicken (mixed white and dark), cooked and cut in cubes
1 can cream of celery soup
1 can cream of chicken soup
8 ounces sour cream
8 ounces nonfat plain yogurt (not vanilla)
2 Tablespoons poppy seeds
1 stack Ritz crackers, crumbled
1 stick of butter, melted

1. Spray a 9 X 13 or two 8 X 8 pans with cooking spray and put cooked rice on the bottom.
   
2. Mix the chicken, soups, sour cream, yogurt, and poppy seeds and pour over the rice.
   
3. Sprinkle crackers over top and drizzle butter over all. *
   
4. Cover and bake at 350 for 30 to 45 minutes or until bubbly. Remove cover for last 15 minutes of baking.
   

Because this recipe freezes well, I usually make it for all of my friends who are new moms. When I make it for our family, I prepare one small pan to cook and one or two more small tinfoil pans to freeze. An 8 X 8 pan needs about 1/2 or 2/3 a stack of crackers and 1/2 to 2/3 stick of butter.

*If cooking for the freezer, use about half the water and cook only until water is absorbed. Follow only steps 1-2 before freezing. Thaw for 24 hours in refrigerator, add crackers and butter, and bake. Baking time may be a good bit longer for a previously frozen casserole.