Creamy Chicken and Rice Casserole
This creamy chicken and rice casserole combines juicy chicken and fluffy rice in a velvety cheese sauce, topped with a buttery cracker crunch. It's a comforting and satisfying meal that's easy to prepare for family dinners or special occasions.
Ingredients
- 4 cups cooked white rice
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 teaspoons chicken bouillon powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 5 cups cooked, shredded chicken breast
- 12 ounces processed cheese food (e.g., Velveeta), cubed
- 2 cups sour cream
- 1/2 cup butter
- 2 cups crushed buttery round crackers
Instructions
- Preheat your oven to 450°F (230°C). Have a 9x13-inch baking dish ready.
- Spread the cooked white rice evenly across the bottom of the dish and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour until smooth, forming a roux.
- Slowly whisk in the milk, then add the chicken bouillon powder, seasoned salt, garlic powder, and black pepper. Stir and bring to a gentle boil.
- Reduce the heat to low, allowing the mixture to simmer for 2–3 minutes until thickened and bubbly.
- Add the shredded chicken, cubed cheese, and sour cream to the mixture. Stir until the cheese melts into a creamy sauce.
- Pour the cheesy chicken mixture evenly over the rice in the baking dish, spreading it out to cover completely.
- In a small saucepan, melt the remaining 1/2 cup butter. Toss with crushed buttery crackers until coated.
- Sprinkle the cracker mixture evenly over the casserole.
- Bake in the preheated oven for 10–15 minutes, or until the top is golden brown and the casserole is heated through. Serve hot and enjoy!
Notes
This casserole is very creamy with a crunchy topping. It tastes even better when reheated for leftovers!