"The belly rules the mind."--Spanish Proverb


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This recipe for CREAMY CHICKEN AND RICE, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Brunsting
Added: Thursday, November 8, 2007


4 cups cooked rice
1/2 cup butter
1/4 cup flour
2 cups milk
2 tsp chicken bouillon granules
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp pepper
5 cups cubed cooked chicken
12 oz. American cheese, cubed
2 cups sour cream
1 1/4 cups Toll House crackers

1. Heat oven to 425F. Spread rice into greased shallow 13x9 baking dish; set aside.

2. In saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper; bring to a boil and cook and stir for 2 minutes or until thickned. Reduce heat; add chicken, cheese and sour cream; stir until cheese is melted and pour over rice. Melt remaining butter and toss with cracker crumbs and sprinkle over casserole.

3. Bake uncovered for 10 to 15 minutes.

Number Of Servings:
Number Of Servings:
8 servings




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