Recipe by JANETFORAUBURN
"This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!"
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cooked white rice
chicken bouillon powder
ground black pepper
cooked, shredded chicken breast meat
processed cheese food (eg. Velveeta), cubed
crushed buttery round crackers
This was some good stuff. Of course, I can never follow a recipe to the "T". I always tweak something in it. I cooked the rice in the poaching liquid from the chicken, I threw in some shredded cheddar along with the veveeta, tossed in some frozen peas and carrots and topped in all off with some french fried onions instead of the cracker crumbs. My kids went nuts over it and my husband got up in the morning and ate it for breakfast. He said it was even better reheated. Thanx for a great recipe...this one is a keeper.
This recipe was not a very big hit with the family. I tried it again without the Velveeta and used cheddar, also did it with uncooked rice and baked longer. this seemed to have added more flavor to the rice. My famiily liked this version more.
This was very good, and a very creamy delightful switch from the usual run of the mill "Chicken & Rice" recipes.
But I have got to say after making it a few times I tried a more gourmet tasting flair to it and it worked beautifully. What I used was 1/2 gruyere cheese and 1/2 good cheddar.
Then I diced 4 large chicken breast halves into small bite size pieces and placed approx. 3 cups of large sliced fresh mushooms in a bowl and sprinkled 1/3 cup of white wine on top and tossed the mushrooms and chicken to absorb the wine and let sit while I prepared the cheese sauce.
I also prepared the rice using the water I had boiled the breasts in and strained it and added some chicken base.
I would definitly serve this for company done this way and recommend having fun using the basics of this recipe to your own tastes. It is a keeper!!!
Good but I also added broccoli, celery and onion to the chicken mixture. In addition I took out the chicken bullion and used garlic and onion powder with the seasoning salt. For the topping I halved the cracker crumbs and added about 1/2 cup of shredded cheese to them for the topping. I also took out the butter which was not needed once the cheese was added, I used sharp chedder instead of the velveta. I think the combo of velveta, bullion and seasoning salt would add way to much salt to this dish. With the changes I belive it is a 5 star recipe, but a 4 as written
Great first out of the oven, when re-heated I felt it was too dry, maybe the rice soaks up the extra liquid. Next time will add more sour cream or something to make it have a little more liquid.
A classic, home-cooked, comfort food dinner! I didn't add the cooked chicken to the sauce (so that I could stir it better/smoother) but just mixed it in ahead with the rice (Step one or two). Also, I took another's advice about adding veggies: I added some cooked chopped broccoli & cooked chopped carrots. Overall - an easy dinner that we all thought was terriffic! Thanks!
Really, very good taste! Nice and creamy! It is missing something though, lacks color. I don't think I'd add anything in the recipe per se, but having peas and carrots on the side to mix in would be awesome. I would also put more of a crust on it--another cup or so of crackers should be fine since my topping seemed a little wet anyway. Overall, really good though. Now that I know the taste, I can figure out what veggies to make on the side(see above) and make it a comlete meal. ENJOY!
Great comfort food! My family loved it-even the picky little ones. Thinking about adding green peas next time for flavor and color.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken and Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 506
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