Creamy Crunchy Chicken and Rice Casserole

What You Need??

• 5 cooked and cubed chicken breast halves
• 4 cups cooked white rice
• ¼ cup margarine or butter
• ¼ cup all-purpose flour
• 2 cups milk
• 1 teaspoon seasoned salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2 teaspoons chicken bouillon power
• 2 cups sour cream
• 12 ounces shredded cheddar cheese
• ½ margarine or butter
• 2 cups French fried onions

How to Make It

Boil chicken breast halves until done and then remove from pot to cool. After cooling to touch, cube the meat into bite size pieces. Set this aside until needed.
Using the boiling chicken stock plus any water you may need to make 8 cups of water to boil the 4 cups of rice. Bringing this stock and water to a boil add the 4 cups of rice. Stir only once after adding the rice and then bring to a boil. Cover the pot with the lid and reduce heat to simmer or lowest setting. Do not remove lid or stir rice. Cook rice for 22 minutes and then remove from heat. You may or may not prefer to rinse it with water. Set rice aside until needed.
Preheat your oven to 450 degrees Fahrenheit.
Using a 9x13 baking dish spread the rice in the bottom of the dish evenly and then set aside.
Using a medium size saucepan melt the margarine or butter and then gradually stir in flour until it is smooth.
Gradually add the milk, seasoned salt, garlic powder, and ground black pepper and chicken bouillon power. Blend together and bring to a boil. Allow to simmer and then stir until thick and soupy.
Reduce heat and add then add sour cream, cubed chicken, and shredded cheddar cheese. Stir to melt the cheese and thoroughly mix together.
Pour mixture over the rice in dish.
Using a small saucepan, you will melt the ½ cup margarine or butter. Add in the French fried onions while stirring. Sprinkle French fried onions over the casserole for a crunchy topping.
Finally, you will bake the casserole in preheated oven between 10 and 15 minutes, or until thoroughly done.
By KC Kudra