Creamy Chicken and Rice
This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!
cooked white rice
4
cups
butter
¼
cup
all-purpose flour
¼
cup
milk
2
cups
chicken bouillon powder
2
teaspoons
seasoned salt
1
teaspoon
garlic powder
½
teaspoon
ground black pepper
¼
teaspoon
cooked, shredded chicken breast meat
5
cups
processed cheese food (eg. Velveeta), cubed
12
ounces
sour cream
2
cups
butter
½
cup
crushed buttery round crackers
2
cups
 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.
