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Creamy Chicken and Rice Recipe
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Creamy Chicken and Rice Recipe

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4.5 17 22
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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 each: 723 calories, 43g fat (24g saturated fat), 169mg cholesterol, 1164mg sodium, 43g carbohydrate (9g sugars, 1g fiber), 36g 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

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
best of home cooks User ID: 5361390 231785
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
mracid User ID: 8379314 226489
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
gunslinger User ID: 544392 226390
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
majdoyle User ID: 917315 221300
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
stacyp123 User ID: 6441662 69270
Reviewed Jan. 16, 2012

"Loved it, will make again."

MY REVIEW
JLS08 User ID: 5282006 24091
Reviewed Nov. 30, 2011

"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."

MY REVIEW
mrsmaxwell User ID: 5326746 24089
Reviewed Aug. 23, 2011

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

MY REVIEW
donovansquared User ID: 4372541 28750
Reviewed Mar. 22, 2011

"Very good! I made a half recipe for my family of 4 (two small kids) and we even have leftovers. My girls loved it saying I should make it every meal! The only change I made was not adding the butter/cracker topping as another reviewer suggested to not add extra fat/calories and it was great without it! I'm sure the topping would be an added plus every once in a while. I think the chicken/cheese mixture would be great in a pot pie too. Will be making this a lot!"

MY REVIEW
marciaoakley User ID: 1474421 24088
Reviewed Jan. 23, 2011

"I've made this several times and it is always a hit. I sometimes substitute kluski noodles for the rice and I usually use bread crumbs instead of crackers. Everyone loves it!"

MY REVIEW
hnixon83 User ID: 4364003 63577
Reviewed Jul. 23, 2010

"I may be the exception to the rule but I really didn't care for it. I found it to be too rich."

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