Creamy Chicken and Rice

Creamy Chicken and Rice


"This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!"

Ingredients {{adjustedServings}} servings 973 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 973 kcal
  • 49%
  • Fat:
  • 56.3 g
  • 87%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 55.1 g
  • 110%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 1796 mg
  • 72%

Based on a 2,000 calorie diet

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9x13 inch baking dish; set aside.
  3. 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.
  4. 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.
Tips & Tricks
Creamy Chicken on Linguine

Tender chicken served over pasta with a sumptuous, creamy sauce.

Chinese Chicken Fried Rice II

A fantastic use for leftover rice, this is one restaurant quality dish!

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Reviews 172

  1. 223 Ratings


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 cheddar along with the veveeta, tossed in some frozen peas and carrots and topped in all off with some french fried onions instead of the cracker crumbs. My kids went nuts over it and my husband got up in the morning and ate it for breakfast. He said it was even better reheated. Thanx for a great recipe...this one is a keeper.

Cheryl Bricks

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 flair to it and it worked beautifully. What I used was 1/2 gruyere cheese and 1/2 good cheddar. Then I diced 4 large chicken breast halves into small bite size pieces and placed approx. 3 cups of large sliced fresh mushooms in a bowl and sprinkled 1/3 cup of white wine on top and tossed the mushrooms and chicken to absorb the wine and let sit while I prepared the cheese sauce. I also prepared the rice using the water I had boiled the breasts in and strained it and added some chicken base. I would definitly serve this for company done this way and recommend having fun using the basics of this recipe to your own tastes. It is a keeper!!!

Vahna Kuska

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 to the rice. My famiily liked this version more.