Creamy chicken and rice I used leftover chicken to create the hearty casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. My husband loves it too, so I fix it often when I’m short of time. From Jennifer Biggs Cassel of Mediapolis Iowa.

Ingredients 

4 cups cooked rice

1/2 cup butter, divided

1/4 cup all-purpose flour

2 cups milk

2 teaspoons chicken bouillon granules

1/2 to 1 teaspoon 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 cups crushed butter-flavored crackers (about 32)

Method 

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 rice.

Melt the remaining butter; toss with crumbs. Sprinkle over the casserole.

Bake, uncovered, at 425° for 10-15 minutes or until heated through. Yield: 6-8 servings.