Friday, January 30, 2009

4 cups cooked white rice
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon powder
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
8 ounces processed cheese food (Velveeta), cubed
2 chicken breast halves, cooked and diced
1 cup sour cream
1 cup shredded cheddar cheese

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread cooked rice in the bottom of a 9x13 inch baking dish; set aside.
3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add Velveeta, and stir until melted. Add chicken and sour cream. Mix all together and pour mixture over rice.
4. Top with shredded cheese. Bake in the preheated oven for 15-20 minutes or until heated through and bubbly.

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