Directions:
- Spread rice into a greased 13x9x2 inches dish, set aside.
- In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
- Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
- Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Reduce heat; add velvetta, chicken and sour cream.
- Stir until cheese is melted.
- Pour over rice.
- Melt remaining butter.
- Toss with crackers.
- Sprinkle over casserole.
- Baked uncovered at 425 degrees for 10-15 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 990.11 Kcal (4145 kJ) | ||
| Calories from fat | 569.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.23g | 97% | |
|---|---|---|---|
| Cholesterol | 121.84mg | 41% | |
| Sodium | 1838.88mg | 77% | |
| Potassium | 665.07mg | 14% | |
| Total Carbs | 74.65g | 25% | |
| Sugars | 10.74g | 43% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 35g | 70% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 329.3mg | 33% | |
| Amount Per 100 g | |||
| Calories | 226.87 Kcal (950 kJ) | ||
| Calories from fat | 130.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.49g | 97% | |
|---|---|---|---|
| Cholesterol | 27.92mg | 41% | |
| Sodium | 421.35mg | 77% | |
| Potassium | 152.39mg | 14% | |
| Total Carbs | 17.1g | 25% | |
| Sugars | 2.46g | 43% | |
| Dietary Fiber | 0.5g | 9% | |
| Protein | 8.02g | 70% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.6mg | 14% | |
| Calcium | 75.5mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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