- 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