Ingredients:
4 cups cooked rice
1/2 cup butter or 1/2 cup margarine, divided
1/4 cup flour
2 cups milk
2 teaspoons chicken bouillon granules
1/2-1 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 -5 cups cooked chicken, cubed
12 ounces Velveeta cheese, cubed
2 cups sour cream
1 1/4 cups butter flavored crackers, crushed
Directions:
Spread rice into a greased 13x9x2 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 10-15 minutes or until heated through.
Servings: 6-8
Time preparation: 20 min.
Time total: 35 min.