This is another favorite recipe I got from the Durning House. It's easy and I always have the ingredients. I make it a lot when we have company or need to bring a meal to someone. It's one of my kids and my husbands favorite meals.
Creamy Chicken And Rice
4 c. cooked rice
1/2 c. butter or margarine, divided
1/2 c. all-purpose flour
2 c. milk
2 tsp. chicken bouillon granules
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
4 to 5 c. chicken, cooked and cubed
12 oz. process American cheese, cubed
2 c. sour cream (16 oz.)
1 1/4 c. butter-flavored crackers, crushed (about 32)
Spread rice into a greased, shallow, 3 qt. or 9x13 inch 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 rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 for 10 to 15 minutes or until heated through. Makes 6 to 8 servings.
No comments:
Post a Comment