Total Time
35mins
Prep 20 mins
Cook 15 mins

From Quick Cooking

Ingredients Nutrition

Directions

  1. Spread rice into a greased 13x9x2 inch baking dish; set aside.
  2. In a saucepan, melt 1/4 cup butter; stir in flour until smooth.
  3. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  5. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted.
  6. Pour over rice.
  7. Melt the remaining butter; toss with cracker crumbs.
  8. Sprinkle over casserole.
  9. Bake, uncovered, at 425 for 10-15 minutes or until heated through.
Most Helpful

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 :)

cyode219 July 15, 2010

Easy to fix casserole that everyone enjoyed. Made early in the day and refrigerated until dinner time. Used an 11x7 dish for a half-recipe. Great use for leftover rice. Thanks for sharing the recipe!

LonghornMama April 11, 2010

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!

Smilyn May 12, 2009