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Creamy Chicken and Rice


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  • 1 1/3 Cups Uncooked Rice
  • 3 Cups Water
  • 1/2 Cup Butter, divided
  • 1/4 Cup Flour
  • 2 Cups Milk
  • 2 tsp. Chicken Seasoning
  • 1 1/4 Cups Crushed Saltine Crackers
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper
  • 4-5 Cups Cooked Chicken, cubed
  • 12 oz. American Cheese
  • 2 Cups Sour Cream



Step 1

Boil rice in water. Cover and time for 20 minutes. Do not uncover until done cooking; set aside. In a saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk and seasonings; bring to boil. Cook and stir for 2 minutes or until thick and bubbly. Reduce heat. Add cheese and sour cream. Remove from heat as soon as cheese is melted. Pour over rice and chicken; stir all together. Pour in greased 9 x 13 inch pan. For crumbs, crush 1 pkg. saltines and 1/4 cup melted butter. Put crumbs on top of rice mixture. Bake at 350 degrees until crumbs are toasted lightly between 45-60 minutes.

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