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Creamy Chicken and Rice

Total Time

Prep: 25 min. Bake: 10 min.

Makes

8 servings

When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa

Ingredients

  • 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 Velveeta, cubed
  • 2 cups sour cream
  • 1-1/4 cups crushed butter-flavored crackers (about 32)

Directions

  1. Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside.
  2. 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.
  3. Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.

Nutrition Facts

1 each: 723 calories, 43g fat (24g saturated fat), 169mg cholesterol, 1164mg sodium, 43g carbohydrate (9g sugars, 1g fiber), 36g protein.

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