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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Quick Cooking Ingredients:
4 cups cooked rice |
1/2 cup butter or 1/2 cup margarine, divided |
1/4 cup flour |
2 cups milk |
2 teaspoons chicken bouillon granules |
1/2-1 teaspoon seasoning salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
4 -5 cups cooked chicken, cubed |
12 ounces velveeta cheese, cubed |
2 cups sour cream |
1 1/4 cups butter flavored crackers, crushed |
Directions:
1. Spread rice into a greased 13x9x2 inch baking dish; set aside.
2. In a saucepan, melt 1/4 cup butter; stir in flour until smooth.
3. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper.
4. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
5. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted.
6. Pour over rice.
7. Melt the remaining butter; toss with cracker crumbs.
8. Sprinkle over casserole.
9. Bake, uncovered, at 425 for 10-15 minutes or until heated through.
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