Weeknight Creamy Chicken and Rice

Weeknight Creamy Chicken and Rice

One of D. Ahlrich's freezer casserole recipes
4 cups cooked rice
1/2 cup butter or margarine, divided
1/4 cup all-purpose flour
2 cups milk
2 chicken boullion cubes
1/2 -1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 to 5 cups cooked chicken
12 ounces processed American Cheese, cubed
2 cups ( 16 ounce) sour cream
1 1/4 cup crushed butter -flavored crackers
Spread rice in the bottom of a greased 9-by-13-inch pan. In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thick and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Freeze.
When ready to eat, thaw completely. Melt 1/4 cup butter toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425 for 15 minutes or until heated through.