Creamy Cheesy Chicken & Rice
"Recipe I got several years ago from Quick Cooking. One of my DH favorite dishes. He loves anything with chicken, cheese and rice! Very flavorful comfort food for those cold winter days."
photo by Bonnie G #2
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4 cups cooked rice
- 1⁄4 cup flour
- 1⁄2 cup butter or 1/2 cup margarine, divided
- 2 cups milk
- 2 teaspoons chicken bouillon granules
- 1 teaspoon season salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 4 -5 cups cubed cooked chicken
- 12 ounces Velveeta cheese, cubed
- 2 cups sour cream
- 1 1⁄4 cups crushed Ritz crackers
directions
- Spread rice into a greased 13x9x2 inches dish, set aside.
- In a large sauce pan, 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 and stir for 2 minutes or until thickened and bubbly.
- Reduce heat; add velvetta, chicken and sour cream.
- Stir until cheese is melted.
- Pour over rice.
- Melt remaining butter.
- Toss with crackers.
- Sprinkle over casserole.
- Baked uncovered at 425 degrees for 10-15 minutes or until heated through.
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Reviews
-
Lovely recipe that my whole family enjoys. Not the fastest to put together but a lot of the work can be done in advance and this is a great way to use leftovers hanging around in the fridge. I've made one change. I add a layer of chopped fresh broccoli over the rice before I pour on the cheesy chicken mix. The 10-15 mins in the oven is plenty to soften it up a bit, but it isn't soggy or limp by any means. Hubby likes to add tabasco to his serving. -
Overall, I liked this recipe. I used less butter overall - about half - and slightly less velveeta (about 8 ounces) - I had some leftover roasted chicken - I used a 9x13 and layered my rice, the chicken (I sprinkled it with garlic, salt, pepper, paprika) and then the cheese sauce over all of this. I used a combo of ritz/club crackers as that is what I had on hand (and probably only about a cup). It was really good!! I liked it. It would be excellent with broccoli in it as well!! -
Made half a recipe, used sharp cheddar rather than the Velveeta. So good. I added broccoli and cooked it for 18 min. as I made it ahead of time. -
Delicious!!! Made exactly as written.
-
Absolutely delish! Sometimes my goto recipe when I don't feel like putting in too much effort!
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RECIPE SUBMITTED BY
Jen Andrews
United States
I live in South Bend, IN with my husband and 4 year old daughter, Kyla. I love to cook and experiment in the kitchen. My favorite cookbook is a book put together by my family of our favorite and treasured recipes. I find myself reaching for it all the time. My other hobbies include scrapbooking, taking pictures and spending time with my little girl.
