Creamy Chicken and Rice

Recipe View 5 mins Preheat oven to 450 degrees F (230 degrees C). (5 minutes)

Recipe View 2 mins Spread the cooked rice evenly in the bottom of a 9x13 inch baking dish. (2 minutes)

Recipe View 3 mins In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in the flour until smooth, creating a roux. (3 minutes)

Recipe View 5 mins Gradually add the milk, whisking constantly to prevent lumps. Stir in the chicken bouillon powder, seasoned salt, garlic powder, and black pepper. (5 minutes)

Recipe View 2 mins Bring the mixture to a simmer, stirring continuously until thickened and bubbly, about 2 minutes. (2 minutes)

Recipe View 5 mins Reduce heat to low. Add the shredded chicken, cubed cheese, and sour cream. Stir until the cheese is completely melted and the mixture is smooth and creamy. (5 minutes)

Recipe View 2 mins Pour the chicken and cheese mixture evenly over the bed of rice in the baking dish. (2 minutes)

Recipe View 3 mins In a separate bowl, combine the melted 1/2 cup butter with the crushed cracker crumbs. Toss to coat evenly. (3 minutes)

Recipe View 2 mins Sprinkle the buttered cracker crumb mixture evenly over the top of the casserole. (2 minutes)

Recipe View 15 mins Bake in the preheated oven for 10-15 minutes, or until the casserole is heated through and the topping is golden brown and crispy. (15 minutes)

Recipe View Let stand for a few minutes before serving. Enjoy!