This is one of my favorite recipes to make for potlucks or when I need a casserole to feed many people. My family also loves it as the staple ingredient is rice, and my husband is half-Vietnamese and likes anything that includes rice! I also find that most people make pasta dishes for potlucks, so this is a little different.
- 4 cups cooked rice–I did about 2 cups – 2 1/2 cups dry rice. I do more rice than the recipe says to do, because there is a lot of “goop”, and then it feeds more people!
- 1/2 cup butter, divided
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 teaspoons chicken bouillon granules
- 1/2 to 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 4 to 5 cups cubed cooked chicken–I sometimes use less, especially if it is just for my family
- 12 ounces process American cheese (Velveeta), cubed–I use the Aldi equivalent
- 2 cups (16 ounces) sour cream
- 1-1/4 cups crushed butter-flavored crackers (about 32)
- Spread rice into a greased shallow 3-qt. or 13-in. x 9-in. baking dish; set aside. I press it down.
- 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. Yield: 6-8 servings.
You could prepare the casserole the night before, refrigerate it overnight, and heat it the next day. Allow extra time to heat through.
I originally found this recipe in a Quick Cooking Magazine. It can be found on the Taste of Home website found here.