- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creamy Chicken and Rice
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"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."