Taste of Home
Creamy Chicken and Rice
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 8 servings.
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
Ingredients
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4 cups cooked rice
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1/2 cup butter, divided
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1/4 cup all-purpose flour
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2 cups milk
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2 teaspoons chicken bouillon granules
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1/2 to 1 teaspoon seasoned salt
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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4 to 5 cups cubed cooked chicken
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12 ounces Velveeta, cubed
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2 cups sour cream
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1-1/4 cups crushed butter-flavored crackers (about 32)
Directions
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1.
Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside.
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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.
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3.
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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