Creamy Chicken and Rice

Main Dishes, Recipe

Milena Bashore

Lebanon County Dairy Princess


  • 4 cups cooked rice

  • 1/2 cup BUTTER, divided
  • 1/4 cup flour

  • 2 cups MILK

  • 2 teaspoons chicken bouillon

  • 1 heaping teaspoon seasoned salt

  • 1/2 teaspoon onion salt

  • 1/4 teaspoon pepper

  • 4-5 cups cooked cubed chicken

  • 16-ounce American CHEESE, cubed

  • 2 cups SOUR CREAM

  • 1 can peas or corn

  • 1 1/4 cup Ritz crackers, crushed


Spray a 9 x13-inch baking pan with nonstick spray. Spread rice evenly in pan. Melt ¼ cup butter in saucepan. Stir in flour until smooth. Add milk, bouillon, seasoned salt, onion salt, and pepper. Boil for 2 minutes, stirring. Reduce heat. Add chicken, peas, cheese and sour cream. Stir until cheese is melted. Pour over rice. Melt ¼ cup butter; toss in cracker crumbs. Crumble crumbs over top. Bake at 425 degrees for 10-15 minutes. Variation: Corn may be used in place of peas. Serves 10.