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

Creamy Chicken and Rice Recipe

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4.5 17
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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
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 6-8 servings

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)

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.

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. Yield: 6-8 servings.
Originally published as Creamy Chicken and Rice in Quick Cooking March/April 1999, p27

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.

Full-Bodied White Wine

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

Reviews for Creamy Chicken and Rice

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 26, 2015

"Very cheesy, rich and crunchy topping. Will make again. Next time I'm going to put some frozen peas in it."

MY REVIEW
Reviewed May. 18, 2015

"Nothing special about this recipe. Wasn't bad, my boyfriend loved it. Didn't come together as quickly as it should've. Ideal for a potluck or small gathering.

1/4 the recipe for just "the two of you" as this will feed a small army. If not you end up with a soggy leftover mess."

MY REVIEW
Reviewed May. 16, 2015

"So tasty yet so easy, as it uses ingredients I always have on hand. The Sour cream and cheese combine to make a simply delicious sauce. I rely on this dish often when I need a quick potluck dish."

MY REVIEW
Reviewed Feb. 24, 2015

"Hoping this will be yummy; this is what I did to it! I used brown rice b/c that was all I had. I used only about 8 oz of velveeta, again b/c that was all I had. I didn't use chicken bouillon because I didn't have any. Instead I used low salt chicken broth for half the liquid and heavy cream for the other half (I needed to use it up). I added some garlic powder, onion powder, pepper and paprika but no salt. I also used only half the sour cream listed and used light sour cream. I wanted to add some peas as many of you recommended but my 12 year old daughter would not hear of it! For the topping I used crushed buffalo cheddar potato chips that needed to be used up. I did not use butter in the topping but did use it to make the roux. It looked really yummy going into the oven. If it isn't I will re-post. If it is good I will probably not remember to come back and say so! I'm giving it five stars because I hope it will be yummy and it was very easy to make!"

MY REVIEW
Reviewed Jan. 16, 2012

"Loved it, will make again."

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