Creamy Chicken and Rice Recipe

Creamy Chicken and Rice Recipe Creamy Chicken and Rice Recipe photo by Taste of Home Rating 4

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

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Creamy Chicken and Rice Recipe
  • Prep: 25 min. Bake: 10 min.
  • Yield: 6-8 Servings
25 10 35

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 process American cheese (Velveeta), cubed
  • 2 cups (16 ounces) sour cream
  • 1-1/4 cups crushed butter-flavored crackers (about 32)

Directions

  • 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 723 calories, 43 g fat (24 g saturated fat), 169 mg cholesterol, 1,164 mg sodium, 43 g carbohydrate, 1 g fiber, 36 g protein.

Originally published as Creamy Chicken and Rice in Quick Cooking March/April 1999, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Chicken and Rice

Creamy Chicken and Rice Recipe

Creamy Chicken and Rice

Tell us what you think of this recipe.
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(1-3) of 3 reviews

Reviewed on Jan. 16, 2012 by stacyp123

Loved it, will make again.

Reviewed on Nov. 30, 2011 by JLS08

This is one of our favorite recipes so far! I did alter it a bit by adding a chopped red pepper, half a red onion and some chopped carrots and cauliflower. Trust me, no one will be able to spot the hidden veggies and the kids will love it. Excellent dinner.

Reviewed on Aug. 23, 2011 by mrsmaxwell

43 grams of fat and 1,164 mg sodium? Are you kidding me?

 
 

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