"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Hunter's Creamy Chicken and Rice Recipe

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This recipe for Hunter's Creamy 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.

Hunter Evans
Added: Wednesday, October 15, 2008


4 c. cooked rice
1/2 c. butter or margarine, divided
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 to 5 c. cubed cooked chicken
12 oz. processed American cheese, cubed
16 oz. sour cream
1-1/4 c. crushed butter-flavored crackers (about 32)

Spread rice into greased 13x9 baking dish; set aside. 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; 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 at 425 for 10-15 minutes or until heated through. Yield: 6-8 servings




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