Creamy Chicken and Rice Recipe -
Creamy Chicken and Rice Recipe

Creamy Chicken and Rice

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2005

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.

Most Helpful Critical Review
Oct 19, 2005

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.

Oct 15, 2004

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!!!

May 20, 2009

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

Nov 17, 2010

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.

Feb 06, 2004

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!

Dec 23, 2003

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!

Oct 14, 2005

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


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  • Calories
  • 973 kcal
  • 49%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 56.3 g
  • 87%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 55.1 g
  • 110%
  • Sodium
  • 1796 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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