Creamy Chicken and Rice

Creamy Chicken and Rice

172
JANETFORAUBURN 2

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

Ingredients

{{adjustedServings}} servings 973 cals
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Original recipe yields 6 servings

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Nutrition

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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Directions

  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.
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Reviews

172
  1. 223 Ratings

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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 c...

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...

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...