"When my mom asked me to prepare a speedy supper to feed our family, I used leftover chicken to create this casserole. Cheese and sour cream make the chicken and rice so creamy and tasty. I recently got married, and my husband, Doug, loves it, too. -Jennifer Biggs Cassel, Mediapolis, Iowa..."
INGREDIENTS
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4 cups cooked rice
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1/2 cup butter, divided
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1/4 cup all-purpose flour
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2 cups milk
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2 teaspoons chicken bouillon granules
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1/2 to 1 teaspoon seasoned salt
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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4 to 5 cups cubed cooked chicken
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12 ounces process American cheese (Velveeta), cubed
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2 cups (16 ounces) sour cream
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1-1/4 cups crushed butter-flavored crackers (about 32)