Creamy Chicken and Rice

This is one of our new favorites. I've been making chicken and rice with the onion soup mix for seasoning for years. Unfortunately, my husband got bored of that and I needed a substitue. I found this one in a cookbook of casserole dishes. You know those paperback ones that are in the check out lines. This was from "Taste of Home" and was submitted by Jennifer from Iowa. So, thanks Jennifer for a great recipe that my family will eat! It says it makes 6-8 servings, but I usually make a 6 cup batch of rice and then I can make a 13 x 9 pan and an 8 inch square pan. This is great for sharing, or putting one in the freezer. I also have leftovers with the 13 x 9 pan and I am feeding a family of six! I like it with more rice because the cheese sauce can be a little overpowering. We also had a green salad and left over wheat bread that my husband made. Yes! My husband made homemade bread and it turned out good, which reminds me, I need to buy more yeast.

Creamy Chicken and Rice

• 4 cups cooked rice (white or brown, both are good in this)
• 1/2 cup butter, divided
• 1/4 cup all-purose flour
• 2 cups milk
• 2 teaspoons chicken bouillon granules (or 2 cubes)
• 1/2 to 1 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 to 5 cups cubed cooked chicken (you can shred it if you prefer)
• 12 ounces process American cheese, cubed
• 2 cups (16 ounces) sour cream
• 1-1/4 cups crushed butter-flavored crackers

1. Spread rice into a greased shallow 3 quart or 13 x 9 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; andd chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice.



3. Melt the remaining butter; toss the cracker crumbs with the melted butter. Sprinkle over the casserole. Bake, uncovered, at 450 for 10-15 minutes or until heated through.