Creamy Chicken and Rice

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Creamy Chicken and Rice

Post  justmecookin on Wed May 27, 2009 11:38 am

Creamy Chicken and Rice

4 cups cooked rice
1/2 cup butter, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cubed cooked chicken
12 ounces process American cheese (Velveeta), cubed
2 cups (16 ounces) sour cream
1-1/4 cups crushed butter-flavored crackers (about 32)

Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper.

Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice.

Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 for 10-15 minutes or until heated through. Makes 6-8 servings.


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