Bitsy's Kitchen
Creamy Chicken and Rice
4 cups cooked rice
1/2 cup butter, divided
1/4 cups all-purpose flour
2 cups 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 cups cubed cooked chicken
12 ounces processed american cheese, cubed (like velveta)
2 cups sour cream
1 1/4 cups crushed crackers
Spread rice into a greased shallow 3 quart or 13 X 9 dish. Set aside.
In 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, reduce heat. Add chicken and sour cream stir until cheese is melted. Pour over rice. Melt the remaining butter toss with cracker crumbs. Sprinkle over casserole. Bake at 425° F. for 10-15 minutes.
Serves: 4-6