Ingredients
4 cups (800g) cooked white rice
60g butter
30g all-purpose flour
500ml milk
2 tsp chicken bouillon powder
1 tsp seasoned salt
0.5 tsp garlic powder
0.25 tsp ground black pepper
5 cups (450g) cooked, shredded chicken breast meat
340g processed cheese food (e.g. Velveeta), cubed
500ml sour cream
120g butter
200g crushed buttery round crackers
Directions
Step 1
Preheat the oven to 230°C (450°F).
Step 2
Spread the cooked rice in the bottom of a 22x33cm (9x13 inch) baking dish and set aside.
Step 3
In a medium saucepan, melt the butter over medium heat, then stir in the flour until smooth. Gradually add the milk, chicken bouillon powder, seasoned salt, garlic powder, and black pepper. Stir and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce the heat, then add the chicken, cheese, and sour cream. Stir until the cheese is melted. Pour the mixture over the rice.
Step 4
Melt the butter in a saucepan and toss with the crushed cracker crumbs. Sprinkle the crumb mixture over the casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.