This is my 'go-to' meal. I almost always take this to families that have just had a baby.
My kids LOVE it!
My kids LOVE it!
4 C. hot cooked rice
1/2 C. butter, divided
1/4 C. flour
2 C. milk
2 t. chicken boullion granules (or 2 cubes, crushed)
1/2-1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
4-5 C. cubed, cooked chicken
2 C. shredded cheese
1 C. sour cream
1 tube of ritz crackers, crushed (I have used cheez its before & the kids liked that)
Spread rice into greased 9X13 pan. Set aside. In saucepan, melt 1/4 C. butter. Stir in flour until smooth. Gradually add milk, boullion, seasoned salt, garlic powder, & pepper. Bring to a boil. Cook & stir for 2 minutes until thick and bubbly. Reduce heat. Add chicken, cheese & sour cream. Stir until melted. Pour over rice. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425 degrees for 10-15 minutes. Serves 10 This is great served with Brown Sugar Carrots.
1/2 C. butter, divided
1/4 C. flour
2 C. milk
2 t. chicken boullion granules (or 2 cubes, crushed)
1/2-1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
4-5 C. cubed, cooked chicken
2 C. shredded cheese
1 C. sour cream
1 tube of ritz crackers, crushed (I have used cheez its before & the kids liked that)
Spread rice into greased 9X13 pan. Set aside. In saucepan, melt 1/4 C. butter. Stir in flour until smooth. Gradually add milk, boullion, seasoned salt, garlic powder, & pepper. Bring to a boil. Cook & stir for 2 minutes until thick and bubbly. Reduce heat. Add chicken, cheese & sour cream. Stir until melted. Pour over rice. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425 degrees for 10-15 minutes. Serves 10 This is great served with Brown Sugar Carrots.
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