CHICKEN AND RICE CASSEROLE

Someone brought this to me after the birth of my second baby - the flavor is wonderful, and it's just as yummy heated up the next day!

INGREDIENTS:
6 C cooked white rice (I use minute rice from the microwave)
4 boneless chicken breasts, boiled and cut into bite-sized pieces
1-1/2 C sour cream
2 (10 3/4-ounce) cans cream of chicken soup
1/2 tsp lemon juice
1 C crushed Ritz crackers (I usually use at least one to 1-1/2 sleeves of crackers)
2 tablespoon margarine, melted

DIRECTIONS:
1. Spray large baking pan with non-stick cooking spray.
2. Spread cooked rice in bottom of prepared pan.
3. In a separate bowl, mix sour cream, cream of chicken soup, lemon juice, and cubed chicken until well blended.
4. Spread chicken mixture on top of rice.
5. Toss crushed Ritz crackers with melted margarine and then sprinkle over top of chicken mixture.
6. Bake at 350° for 25 to 30 minutes or until thoroughly heated.

Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.