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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
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    8 servings


  • 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 Velveeta, cubed
  • 2 cups 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.
Nutrition Facts
1 each: 723 calories, 43g fat (24g saturated fat), 169mg cholesterol, 1164mg sodium, 43g carbohydrate (9g sugars, 1g fiber), 36g protein.

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Average Rating:
  • lynnlo
    Oct 8, 2020

    I made this pretty much as written. I used some garlic and herb seasoning and I added fresh mushrooms to the recipe. It was very tasty.

  • AvosMama
    May 30, 2018

    No comment left

  • hondapcgirl1
    Nov 4, 2017

    Pretty simple. Flavors are about the same as most chicken & rice/pasta dishes.

  • best of home cooks
    Aug 26, 2015

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

  • mracid
    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.

  • gunslinger
    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.

  • majdoyle
    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!

  • larissabarrett
    Apr 4, 2012

    No comment left

  • stacyp123
    Jan 16, 2012

    Loved it, will make again.

  • JLS08
    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.