Creamy Chicken and Rice Casserole
Ingredients
- 1 cup long grain white rice
- 1½ lb boneless skinless chicken breasts
- 7 Tbsp butter, divided
- ¼ cup all purpose flour
- 2½ cups chicken broth
- 1 (8-oz) carton sour cream
- 2 cups lightly crushed round buttery crackers
Instructions
- Cook rice according to package directions.
- Meanwhile, preheat oven to 350°F. Cut chicken into bite-size pieces. Melt 4 Tbsp butter in a large skillet over medium heat; add chicken, and cook 6 minutes or until done.
- Add flour; cook 2 minutes, stirring constantly. Whisk in broth; stirring until smooth.
- Cook 5 minutes or until thickened. Remove from heat, and stir in sour cream. Season with salt and pepper to taste.
- Spoon rice into a lightly greased 13- x 9-inch baking dish. Spread chicken mixture over rice.
- Melt 3 Tbsp butter in microwave in a large bowl; add crushed crackers. Toss, and sprinkle over casserole. Bake 30 minutes or until hot and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
579
|
579
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 32 | 32 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 706 | 706 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 2 | 2 |
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