2 10.5-ounce cans cream of celery condensed soup
1 cup plain yogurt
1 cup mozzarella cheese, shredded
3 large chicken breasts, roasted and cubed
1 tablespoon butter, softened
4 cups rice, cooked and cooled slightly
1 sleeve (about 35) Ritz crackers
2 tablespoons sesame seeds
Preheat oven to 350 degrees F.
In a large bowl, combine the cans of soup, yogurt and mozzarella cheese.
Add the cubed chicken breasts and stir to combine well.
Grease a 9-by-13 casserole dish with 1 tablespoon of softened butter.
Add rice to the bottom of the casserole dish and spread in an even layer. Spoon the chicken mixture onto the rice and again spread in an even layer.
Crush the Ritz crackers. They don't have to be uniformly crushed but they should all be crushed fairly small. Sprinkle them over the top of the casserole, being sure to cover the entire surface. Sprinkle the sesame seeds on top.
Place the casserole into a preheated oven, uncovered, and bake for 30 minutes until crushed crackers are golden brown and the casserole is hot and bubbling throughout.
Remove casserole from the oven and let it rest for about 5 minutes before spooning onto plates.