Creamy Chicken And Rice

• 4 cups cooked rice
• 1/2 cup butter, divided
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 teaspoons chicken bouillon granules
• 1/2 to 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 to 5 cups cubed cooked chicken
• 12 ounces Velveeta, cubed
• 2 cups sour cream
• 1-1/4 cups crushed butter-flavored crackers (about 32)

1. Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside.
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.
3. Melt the remaining butter; toss the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425u0b0 for 10-15 minutes or until heated through.

rice, butter, allpurpose, milk, chicken bouillon granules, salt, garlic, pepper, chicken, sour cream, butter

Taken from www.tasteofhome.com/recipes/creamy-chicken-and-rice/ (may not work)