"Hunger is the best sauce in the world."--Cervantes

Creamy Velveeta Chicken and Rice Recipe

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This recipe for Creamy Velveeta Chicken and Rice, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa, Brad and Lucas Tennyson
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. cooked rice
1/2 c. butter
1/4 c. flour
2 c. milk
2 t. chicken bouillon granules
1/2 - 1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
4-5 c. cubed cooked chicken
12 oz. processed Velveeta cheese, cubed
2 c. sour cream
1 1/4 c. crushed butter-favored crackers

Directions:
Directions:
Spread rice into greased, shallow 3-quart or 9x13 dish; melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillons, seasoned salt, garlic powder and pepper. Bring to boil, cook and stir for 2 minutes or until thickened and bubbly. Reduce heat add chicken, cheese and sour cream. Stir until cheese is melted. Pour over rice. Melt remaining butter; toss with cracker crumbs; sprinkle over casserole. Bake uncovered 425 for 10-15 minutes.

 

 

 

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