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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa Ingredients:
4 cups cooked rice |
1/2 cup butter, divided |
1/4 cup king arthur unbleached 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 process american cheese (velveeta), cubed |
2 cups (16 ounces) sour cream |
1-1/4 cups crushed butter-flavored crackers (about 32) |
Directions:
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 425° for 10-15 minutes or until heated through. Yield: 6-8 servings.
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