Creamy Cheesy Chicken & Rice

• 4 cups cooked rice
• 1/4 cup flour
• 1/2 cup butter or 1/2 cup margarine, divided
• 2 cups milk
• 2 teaspoons chicken bouillon granules
• 1 teaspoon season salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 -5 cups cubed cooked chicken
• 12 ounces Velveeta cheese, cubed
• 2 cups sour cream
• 1 1/4 cups crushed Ritz crackers

1. Spread rice into a greased 13x9x2 inches dish, set aside.
2. In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
3. Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
4. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
5. Reduce heat; add velvetta, chicken and sour cream.
6. Stir until cheese is melted.
7. Pour over rice.
8. Melt remaining butter.
9. Toss with crackers.
10. Sprinkle over casserole.
11. Baked uncovered at 425 degrees for 10-15 minutes or until heated through.

rice, flour, butter, milk, chicken bouillon granules, season salt, garlic powder, pepper, chicken, velveeta cheese, sour cream, crackers

Taken from www.food.com/recipe/creamy-cheesy-chicken-rice-113170 (may not work)