Creamy Chicken and Rice

4.3
(248)

This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!

15
15
15
15
Servings:
6
Yield:
6 servings

Ingredients

  • 4 cups cooked white rice

  • ¼ cup butter

  • ¼ cup all-purpose flour

  • 2 cups milk

  • 2 teaspoons chicken bouillon powder

  • 1 teaspoon seasoned salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • 5 cups cooked, shredded chicken breast meat

  • 12 ounces processed cheese food (eg. Velveeta), cubed

  • 2 cups sour cream

  • ½ cup butter

  • 2 cups crushed buttery round crackers

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Spread rice in the bottom of a 9x13 inch baking dish; set aside.

  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.

  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.

Nutrition Facts (per serving)

973 Calories
56g Fat
60g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 973
% Daily Value *
Total Fat 56g 72%
Saturated Fat 32g 159%
Cholesterol 215mg 72%
Sodium 1796mg 78%
Total Carbohydrate 60g 22%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 55g
Vitamin C 1mg 5%
Calcium 557mg 43%
Iron 4mg 20%
Potassium 700mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love