-
-
My review
Creamy Chicken and Rice
JANETFORAUBURN
"This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 973 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish; set aside.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 973 calories; 56.3 g fat; 59.9 g carbohydrates; 55.1 g protein; 215 mg cholesterol; 1796 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 187240 Ratings
-
-
-
-
-
Most helpful positive review
6/30/2005
This was some good stuff. Of course, I can never follow a recipe to the "T". I always tweak something in it. I cooked the rice in the poaching liquid from the chicken, I threw in some shredded c...
Most helpful critical review
10/19/2005
This recipe was not a very big hit with the family. I tried it again without the Velveeta and used cheddar, also did it with uncooked rice and baked longer. this seemed to have added more flavor...
Most helpful
Most positive
Least positive
Newest
6/30/2005
This was some good stuff. Of course, I can never follow a recipe to the "T". I always tweak something in it. I cooked the rice in the poaching liquid from the chicken, I threw in some shredded c...
10/15/2004
This was very good, and a very creamy delightful switch from the usual run of the mill "Chicken & Rice" recipes. But I have got to say after making it a few times I tried a more gourmet tasting...
10/19/2005
This recipe was not a very big hit with the family. I tried it again without the Velveeta and used cheddar, also did it with uncooked rice and baked longer. this seemed to have added more flavor...
5/19/2009
Good but I also added broccoli, celery and onion to the chicken mixture. In addition I took out the chicken bullion and used garlic and onion powder with the seasoning salt. For the topping I ...
11/15/2010
Great first out of the oven, when re-heated I felt it was too dry, maybe the rice soaks up the extra liquid. Next time will add more sour cream or something to make it have a little more liquid.
10/20/2003
A classic, home-cooked, comfort food dinner! I didn't add the cooked chicken to the sauce (so that I could stir it better/smoother) but just mixed it in ahead with the rice (Step one or two). A...
11/21/2010
I always read the reviews before trying a new recipe and use the suggestions that sound good. I tried the gruyere cheese Cheryl B suggested, what a delicious cheese! I sautéed onions and celery...
1/13/2003
Really, very good taste! Nice and creamy! It is missing something though, lacks color. I don't think I'd add anything in the recipe per se, but having peas and carrots on the side to mix in wo...