Creamy Chicken And Rice Bake With Crunchy Topping

This makes a great meal served with veggies on the side, I sometimes  mix in frozen peas to the cheese mixture or layer cooked chopped green beans over the rice… cooked turkey also works well for this!

Servings 6-8

Ingredients:

4 cups cooked rice

1/3 cup butter

1 small onion, chopped

1 small celery rib, finely diced (or use 1 small green bell pepper, seeded and chopped)

3 garlic cloves, minced (garlic loves can use more or you may omit and mix in 1 to 1-1/2 teaspoons garlic powder with the flour)

1/4 cup all-purpose flour

1 tablespoon chicken bouillon powder

pinch cayenne pepper

2 cups light cream (can use more or 1 cup each)

4 to 5 cups cooked cubed chicken

12 ounces Velveeeta cheese, cubed

2 cups sour cream

salt and fresh ground black pepper, to taste

1-1/2 cups crushed butter crackers mixed with 1/4 cup melted butter

Instructions:——————————————–

Preheat oven to 375 degrees F.

Grease a 13 x 9-inch baking dish.

Spread the rice into the bottom of the baking dish.

In a saucepan heat 1/3 cup (or more) of butter over medium-high heat.

Add in onion and celery or green bell pepper; saute until softened (about 3 minutes).

Add in garlic; cook stirring for 2 minutes.

Add in chicken bouillon, cayenne pepper and flour; stir for 1 minute.

Slowly add in the light cream; bring to a boil stirring constantly until smooth and thickened.

Reduce heat to low then mix in the Velveeta and sour cream until smooth and well combined,

Mix in the cooked chicken, then season with salt and pepper to taste.

Pour over the rice.

Sprinkle with the cracker crumb/butter mixture.

Bake uncovered in a preheated (375 degree F oven) for 22-25 minutes or just until heated through.

Related posts:

Rice A Roni Chicken Bake

Kitten’s One-Bowl Chicken And Rice Bake

Easy Chicken And Vegetable Rice Bake

Spanish Chicken And Rice Bake

Chicken and Wild Rice Casserole

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