Creamy Chicken and Rice

• 4 cups cooked rice
• 12 cup butter or 12 cup margarine, divided
• 14 cup all-purpose flour
• 2 cups milk
• 2 teaspoons chicken bouillon granules
• 12-1 teaspoon seasoning salt
• 12 teaspoon garlic powder
• 14 teaspoon pepper
• 4 -5 cups cooked chicken (cubed)
• 12 ounces American cheese (cubed)
• 2 cups sour cream (16 ounces)
• 1 14 cups butter flavored crackers (crushed -about 32)

1. Spread rice into greased shallow 3 quart or 13x9x2-inch baking dish; set aside.
2. In a saucepan, melt 1/4 cup butter.
3. Stir in flour until smooth.
4. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper.
5. Bring to a boil.
6. Cook and stir for 2 minutes or until thickened and bubbly.
7. Reduce heat.
8. Add chicken, cheese and sour cream.
9. Stir until the cheese is melted.
10. Pour over rice.
11. Melt the remaining butter and toss with cracker crumbs.
12. Sprinkle over casserole.
13. Bake uncovered at 425F for 10 - 15 minutes or until heated through.

rice, butter, flour, milk, chicken bouillon granules, salt, garlic, pepper, chicken, american cheese, sour cream, butter

Taken from www.food.com/recipe/creamy-chicken-and-rice-220010 (may not work)