This is our favorite casserole!
The creamy sauce is what makes this dish so delicious.
It is a great recipe for using up leftover rice and is relatively quick to make.
It has a smooth, creamy sauce and a crunchy topping.
I have used Ritz crackers, butter crackers and seasoned croutons for the topping and all of them have tasted fantastic.
I serve this with green beans or peas, garlic bread and a salad.
Creamy Chicken & Rice
2 cups cooked rice
1/4 cup butter
1/4 cup flour
2 cups milk
2 teaspoons chicken bouillon
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 lb. cooked chicken cubed
8 oz. shredded cheddar cheese
1 cup sour cream
1 tablespoon butter melted
1 cup crushed crackers or croutons
Preheat oven to 350 degrees. Place cooked rice in the bottom of a 2 quart casserole dish. In a medium saucepan, melt butter and whisk in flour until smooth. Gradually add milk, continuing to whisk to remove any lumps. Add bouillon, seasoned salt, garlic powder and pepper. Bring to a boil, stirring for 1-2 minutes, or until it is thick and creamy. Remove from heat. Add cheese, sour cream and chicken and stir until cheese is melted. Pour mixture over rice. Combine melted butter and crushed crackers and sprinkle over casserole. Bake for 15-20 minutes, or until bubbly.
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