A delicious and comforting casserole combining chicken, rice, and a creamy cheese sauce, perfect for a family dinner.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and the casserole starts baking immediately.
Spread the cooked rice evenly into a greased 13x9x2 inch baking dish.
Press the rice gently to create an even layer for uniform baking.
In a saucepan, melt the butter over medium heat and stir in the flour until smooth.
Stir constantly to prevent lumps and ensure a smooth sauce.
Gradually whisk in the milk, chicken bouillon granules, seasoning salt, garlic powder, and pepper. Bring to a boil, stirring constantly.
Use a whisk to combine the ingredients for a lump-free sauce.
Reduce the heat and stir in the shredded cheddar cheese and sour cream until the cheese is melted and the sauce is creamy.
Stir gently to avoid breaking the sauce's smooth texture.
Pour the cheese sauce over the rice in the baking dish, spreading it evenly.
Ensure the sauce covers all the rice for consistent flavor.
In a mixing bowl, combine the melted butter and cracker crumbs. Sprinkle this mixture evenly over the casserole.
For extra crunch, use coarse cracker crumbs.
Bake the casserole, uncovered, in the preheated oven for 10-15 minutes or until heated through and the topping is golden brown.
Keep an eye on the topping to prevent over-browning.
Remove from the oven and let it rest for 5 minutes before serving.
Resting allows the casserole to set, making it easier to serve.
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