• 4 cups cooked rice
  • 1/2 cup butter, divided
  • 1/4 cup flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 4 to 5 cups cooked, cubed chicken
  • 12 ounces American cheese
  • 2 cups sour cream
  • 1-1/4 cups Ritz crackers, crushed


Spread rice over a 9x13-inch pan. Melt 1/4 cup butter. Stir in flour until smooth. Add milk and seasonings. Boil for 2 minutes, stirring. Reduce heat. Add chicken, cheese and sour cream. Stir until cheese melts. Melt 1/4 cup butter; toss in crackers and put on top. Bake at 425 F for 10 to 15 minutes.

Hello from the Nolts. We are enjoying these spring/summer days. I’m hoping to find some new favorites among these June recipes. I always enjoy them. Have a great summer.

Recipe by Nevin and Christine Nolt and Lyndon, 15 months, Newburg, Pennsylvania


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