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Creamy Chicken and Rice

 Creamy Chicken and Rice
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
6-8 ServingsPrep: 25 min. Bake: 10 min.


  • 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)


  • 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.

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Creamy Chicken and Rice (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.