Creamy Chicken And Rice Casserole
- 4 c. cooked rice
- 1/2 c. margarine or butter, divided
- 1/4 c. all-purpose flour
- 2 c. milk
- 2 tsp. chicken bouillon granules
- 1/2 to 1 tsp. seasoned salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 4 to 5 c. cubed cooked chicken
- 12 oz. process American cheese, cubed
- 2 c. (16 oz.) sour cream
- 1 1/4 c. crushed butter flavored crackers (approximately 32)
- Spread rice into a greased shallow 3-quart baking dish (13 x 9 x 2-inch); set aside. In a saucepan, melt 1/4 cup of the 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 remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425u0b0 for 10 to 15 minutes or until heated through.
rice, margarine, allpurpose, milk, chicken bouillon granules, salt, garlic powder, pepper, chicken, american cheese, sour cream, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=36846 (may not work)