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

Creamy Chicken and Rice Recipe

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

Contributor:  
Contributor:  
Cindy Szymakowski
Added: Thursday, November 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked rice
1/2 cup butter or margarine, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1/2 to to 1 seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cubed cooked chicken
12 ounces process American cheese, cubed
2 cups (16 ounces) sour cream
1-1/4 crushed butter crackers (about 32)

Directions:
Directions:
Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. x 2-in. baking dish;set aside. In a 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 the cheese is melted. Pour over the rice. Melt the reamining butter;toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425 for 10-15 minutes or until heated through.

 

 

 

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