Creamy Chicken and Rice
A comforting and creamy casserole featuring tender chicken and fluffy rice, topped with a buttery cracker crust.
Ingredients
Base
- 4 cups cooked white rice
- 0.25 cup butter (for sauce)
- 0.25 cup all-purpose flour
- 2 cups milk
- 2 teaspoons chicken bouillon powder
- 1 teaspoon seasoned salt
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground black pepper
- 5 cups cooked, shredded chicken breast meat
- 12 ounces processed cheese food (eg. Velveeta), cubed
- 2 cups sour cream
- 0.5 cup butter (for topping)
- 2 cups crushed buttery round crackers
Instructions
- Preheat oven to 450°F (230°C).
- Spread rice in a 9x13 inch baking dish; set aside.
- Melt butter, stir in flour, add milk and seasonings, bring to boil, then simmer until thickened. Add chicken, cheese, and sour cream; mix well.
- Melt butter for topping, toss with cracker crumbs, and sprinkle over casserole.
- Bake for 10 to 15 minutes until heated through.
Notes
For extra flavor, consider adding vegetables like peas or carrots.