Ingredients
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4 cups cooked rice
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1/4 cup flour
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1/2 cup butter or 1/2 cup margarine, divided
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2 cups milk
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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4 -5 cups cubed cooked chicken
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12 ounces Velveeta cheese, cubed
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2 cups sour cream
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1 1/4 cups crushed Ritz crackers
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1 teaspoon season salt
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2 teaspoons chicken bouillon granules
Instructions
- Spread rice into a greased 13x9x2 inches dish, set aside.
- In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth.
- Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
- Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Reduce heat; add velvetta, chicken and sour cream.
- Stir until cheese is melted.
- Pour over rice.
- Melt remaining butter.
- Toss with crackers.
- Sprinkle over casserole.
- Baked uncovered at 425 degrees for 10-15 minutes or until heated through.