Creamy Chicken And Rice

• 4 c. rice
• 1/2 c. butter
• 1/4 c. flour
• 2 c. milk
• 2 tsp. chicken bouillon
• 1/2 tsp. seasoned salt
• 1/4 tsp. pepper
• 4-5 c. chicken, cooked and cubed
• 12 oz. Velveeta cheese, cubed
• 2 c. sour cream
• 1-1/4 c. crushed Ritz

1. Spread rice into a greased 13 by 9 inch pan.
2. In a saucepan, melt 1/4 cup butter; stir in flour until smooth.
3. Gradually add milk, bouillon, salt and pepper.
4. Bring to a boil; cook and stir for 2 minutes or until thick and bubbly.
5. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice.
6. Melt the remaining butter then toss with cracker crumbs.
7. Sprinkle over casserole.
8. Bake, uncovered, at 425u0b0 for 10-15 minutes or until heated through.

rice, butter, flour, milk, chicken bouillon, salt, pepper, chicken, velveeta cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99260 (may not work)