Creamy Chicken and Rice Recipe
- 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)
- 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.
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.
Reviews for Creamy Chicken and Rice
"Very cheesy, rich and crunchy topping. Will make again. Next time I'm going to put some frozen peas in it."
"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."
"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."
"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!"
"Loved it, will make again."
"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."
"43 grams of fat and 1,164 mg sodium? Are you kidding me?"
"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!"
"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!"
"I may be the exception to the rule but I really didn't care for it. I found it to be too rich."
"I made this recipe for a church dinner last Wednesday and it was a hit. I had two people ask for the recipe and I brought home an empty dish."
"My husband loves this dish, he rarely has seconds (strange, I know!), but with this creamy dish, he always has atleast two helpings! I have adjusted the seasonings a bit, because the first time I found it a bit "garlicky", but overall it is wonderful!"
"This is a staple comfort food at our house during the winter. It is cheesy wonderful goodness. It appeals to everyone in my family from Dad to 6 year old."
"My family more than loves this recipe. It is so simple and easy to make and you can make it the night before and just throw it in the oven for supper the next night. It is the most requested dish I make. My son thinks that it should be mandatory to makes this once per week. And leftovers never last long."
"This was a HUGE hit with my family. It actually filled two of my casserole dishes and BOTH were cleaned out by my family of 4 the same night. It may not be the healthiest meal to prepare, but when you want to splurg this comes highly recommended!! Very simple ingredients and wallet friendly!"
"My toddlers love this, but I try to add veggies to everything I make for them so I add about 1 cup finely chopped broccoli and 1 cup each of frozen corn and peas for texture. Add a salad and you've got a tasty complete meal!"
"This is great dish for a main or side dish. To help with fat and calories. I used only 1 cup of sour cream and 6oz Velveeta and only had enough for 2 cups of chicken..do try to get aleast 4 cups next time. Also did not add the extra butter and crackers on top. This was so creamy and good. You don't need the extra stuff..my kids had it gone before me! Thanks for this recipe."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.