Creamy Chicken and Rice152 Reviews
“This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!” - by JANETFORAUBURN
Original recipe yields 6 servings
- Preheat oven to 450 degrees F (230 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish; set aside.
- 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.
- 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.
Amount Per Serving (6 total)
- 973 cal
- 56.3 g
- 59.9 g
Based on a 2,000 calorie diet
Reviews (152)Rate This Recipe
"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..." See more 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."
"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..." See more 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!!!"
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