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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Velveeta Chicken and Rice Recipe

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This recipe for Creamy Velveeta Chicken and Rice is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 425º for 10-15 minutes.

 

 

 

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