Creamy Chicken and Rice

Creamy Chicken and Rice

173
JANETFORAUBURN 2

"This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!"
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Ingredients

servings 973 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 973 kcal
  • 49%
  • Fat:
  • 56.3 g
  • 87%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 55.1 g
  • 110%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 1796 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9x13 inch baking dish; set aside.
  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

173
  1. 224 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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...

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 c...

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...

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...

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 ...

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). A...

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 wo...

Great comfort food! My family loved it-even the picky little ones. Thinking about adding green peas next time for flavor and color.

I always read the reviews before trying a new recipe and use the suggestions that sound good. I tried the gruyere cheese Cheryl B suggested, what a delicious cheese! I sautéed onions and celery...