Thursday, December 27, 2007

Creamy Chicken and Rice

Comfort food at its best! Because it makes a lot, I normally cut the recipe in half when making it just for my family of 4 and bake it in a round or square cake pan.

4 cups cooked rice
½ cup butter or margarine, divided
¼ cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
½ - 1 teaspoon seasoned salt
½ teaspoon garlic powder
¼ teaspoon pepper
4-5 cups cubed cooked chicken
12 oz. process American cheese, cubed (Cheez Whiz is an easy substitute)
2 cups (16 oz.) sour cream
1 ¼ cups crushed butter-flavored crackers (about 32)

Spread rice into a greased shallow 3-quart or 13x9x2 inch pan; set aside. In a saucepan, melt ¼ 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 cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 degrees for 10-15 minutes or until heated through.

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