"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Chicken and Rice Recipe

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

Contributor:  
Contributor:  
Kristi Koenig
Added: Wednesday, March 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked rice
1/2 cup butter, divided
1/4 cup flour
2 cups milk
2 tsp. chicken bouillon granules
1/2 to 1 tsp. seasoned salt
1/2 tsp.garlic powder
1/4 tsp. pepper
4 to 5 cups cubed cooked chicken
12 oz. process American cheese, cubed (velveeta)
2 cups (16 oz) sour cream
1 1/4 cups crushed butter flavored crackers (about 32)

Directions:
Directions:
Spread rice into a greased 9x13 baking pan. Set aside. In a saucepan, melt 1/4 cup butter;stir in flour until smooth. Gradually add milk, bouillon, seas. 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 the cheese is melted. Pour over rice. Melt the remaining butter,toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered at 425 degrees for 15-20 minutes or until heated through.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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