Thursday, August 18, 2011

Chicken Pot Pie Casserole

I don't recall where the recipe came from, but this is my modified version of what was titled 'Creamy Chicken and Rice'.
'Chicken Pot Pie' just seemed to fit better, the reason being that after making some of my own modifications to the recipe it resembles ingredients from a Chicken Pot Pie.
I am a sucker for casseroles if you couldn't tell already. I also like to freeze my meals, casseroles particularly because they make such a large amount for only the husband and myself. This recipe would do well in the freezer.

4 C cooked white rice (also good with noodles) 
1/4 C butter
1/4 C all-purpose flour
2 C milk
2 tsp chicken bouillon powder
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
5 C cooked, shredded chicken breast meat
12 oz. processed cheese food (eg. Velveeta), cubed
1 C peas
1 C chopped carrots
2 C sour cream
1/2 C butter
2 C crushed buttery round crackers

Preheat oven to 400 degrees.
Spread rice in the bottom of a 9x13 inch baking dish; set aside.
In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Add carrots and peas. Mix all together and pour mixture over rice.
Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.

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