Ingredients
4 cups cooked rice1/2 cup butter, divided1/4 cup all-purpose flour2 cups milk2 teaspoons chicken bouillon granules1/2 to 1 teaspoon seasoned salt1/2 teaspoon garlic powder1/4 teaspoon pepper4 to 5 cups cubed cooked chicken12 ounces Velveeta, cubed2 cups sour cream1-1/4 cups crushed butter-flavored crackers (about 32)
Preparation
Spread rice into a greased shallow 3-qt. or 13-in. x 9-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 the cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425° for 10-15 minutes or until heated through.
