Creamy Chicken and Rice
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 4 cups cooked rice
- 1⁄2 cup butter or 1/2 cup margarine, divided
- 1⁄4 cup flour
- 2 cups milk
- 2 teaspoons chicken bouillon granules
- 1⁄2 - 1 teaspoon seasoning salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 4 -5 cups cooked chicken, cubed
- 12 ounces Velveeta cheese, cubed
- 2 cups sour cream
- 1 1⁄4 cups butter flavored crackers, crushed
directions
- Spread rice into a greased 13x9x2 inch 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 with cracker crumbs.
- Sprinkle over casserole.
- Bake, uncovered, at 425 for 10-15 minutes or until heated through.
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Reviews
-
This was really yummy! My family and I loved it! My substitutions: instead of the Velveeta, I used medium cheddar that I cut into cubes (about 10 oz); I only had 1 cup of sour cream; and I used organic flax seed crackers that had a hint of a buttery taste and threw them in the food processor and topped the casserole with it without the additional butter. It tasted great! I will be showing up again for dinner some time in the near future :)
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I have mixed feelings about this. It makes a ton! Which is great since everyone is on a tight budget (including us) and this definetly stretches the dollar. My husband loved it and took leftovers to work (he hardly ever takes leftovers - I'm still training him). Anyway, I found it okay. So I think four stars works out for this recipe and our family. I have been passing it around to family. I'm going to test it on our kids for dinner tonight. Thanks for posting!
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Tweaks
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This was really yummy! My family and I loved it! My substitutions: instead of the Velveeta, I used medium cheddar that I cut into cubes (about 10 oz); I only had 1 cup of sour cream; and I used organic flax seed crackers that had a hint of a buttery taste and threw them in the food processor and topped the casserole with it without the additional butter. It tasted great! I will be showing up again for dinner some time in the near future :)
RECIPE SUBMITTED BY
Jazz Lover
Columbia, MO
<p>Like my name states I love Jazz. I discovered after the kids moved out, that I love to cook. No more jar spaghetti sauce for us!!</p>