CREAMY CHICKEN AND RICE
- 4 cups cooked rice
- 1 /2 cup butter
- 1 /4 cup flour
- 2 cups milk
- 2 teaspoons chicken bouillion granules
- 1 teaspoon seasoned salt
- 1 /2 teaspoon garlic powder
- 1 /4 teaspoon pepper
- 5 cups cubed chicken
- 12 ounces American cheese
- 2 cups sour cream
- 1 1 /4 cups crushed butter-flavored crackers
- Spread rice into a greased shallow 3 quart baking dish.
- Set aside.
- In a saucepan melt 1 /4 cup butter
- Stir in flour until smooth.
- Gradually add milk, boullion, seasoned salt, garlic powder, and pepper.
- Bring to a boil.
- Cook until thickened.
- 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 350 for 30 minutes or until heated throughout.
Recipe by Amish 365 at https://www.amish365.com/5-mennonite-super-suppers-pork-chop-casserole-sausage-pie-and-more/
3.5.3226