Creamy Chicken and Rice

Do you like to make casseroles? I do! I love cooking casseroles because:

• they are easy to make
• can be made ahead and warmed later
• leftovers (I don’t have to cook the next night—yeah!)

I first made this recipe in February 2000, and have made it dozens of times since then. When I try a recipe, I write on the index card the month and year I made it. When flipping through recipes, it’s easy to know if I’ve made a recipe before. Hope you enjoy this recipe as much as I do.

Ingredients:

• 2 cups cooked Rice
• 1/4 cup Butter, divided
• 1/8 cup Flour
• 1 cup Milk
• 1/2 teaspoon Seasoned Salt
• 1/4 teaspoon Garlic Powder
• 2-3 cups cubed cooked Chicken
• 1 can Nacho Cheese Soup
• 1 can Green Chiles
• 1 cup Sour Cream
• 3/4 cup crushed Butter-Flavored Crackers

Directions:

1. Spread rice into a greased 13×9 baking dish; set aside.
2. In a saucepan, melt half of the butter, then stir in flour until smooth. Gradually add milk, seasoned salt, and garlic powder. Bring to a boil; cook and stir until thickened and bubbly.
3. Reduce heat; add chicken, soup, chilies, and sour cream; mix well. Pour over rice.
4. Melt remaining butter; toss with crushed crackers. Sprinkle over casserole.
5. Bake, uncovered, at 425 degrees for 10-15 minutes.

This is also a great casserole to take to family gatherings.

Nancy Roe
Author