Creamy Chicken and Rice Recipe

This was some good stuff. Of course, I can never follow a recipe to the "T". I always tweak something in it. I cooked the rice in the poaching liquid from the chicken, I threw in some shredded cheddar along with the veveeta, tossed in some frozen peas and carrots and topped in all off with some french fried onions instead of the cracker crumbs. My kids went nuts over it and my husband got up in the morning and ate it for breakfast. He said it was even better reheated. Thanx for a great recipe...this one is a keeper.

This turned out great! The creamy sauce was delicious. I recommend keeping an eye on the topping while it’s baking as mine browned up quickly. I might even suggest baking it for 5 minutes without the topping, then adding the topping for the last 5-10 minutes. For ease of prepping, I used two sleeves of Ritz crackers, which might have been a little more than 2 cups crushed, but the ratio with the butter and the amount for coverage ended up being perfect.

OH. MY. GOODNESS! This recipe is divine! It's amazing as is and thus I am giving it a well-deserved 5 stars. However, upon reading reviews, I do make these adjustments just for my own liking: 1) add some chopped cooked broccoli 2) Use half Velveeta and half shredded cheddar 3) Top with French fried onions instead of the crackers 4) Make sauce separately and pour over rice, shredded chicken, and broccoli (all mixed together). Absolutely DEE-LISH! Enjoy!

Great flavors and easy to make! The only changes I made was to use french fried onions for topping, and I baked it at 375 covered in foil for 20 minutes, then uncovered for 10 more minutes to crisp up the onion topping. Came out moist and delicious!

WOW is this tasty! Quick, easy, fast meal in minutes. I was very skeptical about this recipe. I’m not a huge fan of Velveeta but I do like the creamy texture of it in some recipes, so I did modify the recipe to use 6oz Velveeta and 6 oz sharp cheddar and that was about a perfect mix. I used onion strings instead of crackers. I threw in a can of mixed veggies and I thought it was great! I will say, the bullion or chicken stock paste (better than bullion) does make a difference. I initially forgot it in the cheese sauce and the flavor was not right, once I added it, the sauce came together from a flavor perspective. Overall, this will be my go to dish for pot lucks from here on out. The husband loved it too.

This recipe is fantastic based on the sauce. However, I didn't follow this recipe very well so I'm really saying the sauce is a great base. I used real cheese instead of velveeta. I used a cheddar/monterey jack mix but you can use whatever kind of cheese you want. I also halved the recipe and that actually gave us the 6 servings this recipe claims. I did not do the crackers drenched in butter, either, but instead pulsed two torn up slices of whole wheat bread in my blender and topped the dish with those. They browned very nicely in the 13 minutes I had the casserole in the oven. Finally I used milk instead of sour cream to thin the sauce as it's far fewer calories and uses quite a bit less. It was fantastic and my husband declared this "a keeper". Next time I will also add steamed broccoli. I will also saute onions when making the roux. The sauce thickened very quickly so this really is a quick and easy recipe! You can also use egg noodles instead of rice for another variation.

Good but I also added broccoli, celery and onion to the chicken mixture. In addition I took out the chicken bullion and used garlic and onion powder with the seasoning salt. For the topping I halved the cracker crumbs and added about 1/2 cup of shredded cheese to them for the topping. I also took out the butter which was not needed once the cheese was added, I used sharp chedder instead of the velveta. I think the combo of velveta, bullion and seasoning salt would add way to much salt to this dish. With the changes I belive it is a 5 star recipe, but a 4 as written

My family liked it a lot. I used 2 cups of Mexi-Blend shredded cheese instead of Velvetta, and added about 1 cup of French's Fried Onions mixed with the crumbled crackers. We'll have it again!

Really enjoyed this recipe as written. Used white Velveeta instead of the yellow (the white has a milder flavor). Iadd two boxes of frozen broccoli to the rice as it cooked, and I threw two handfuls of shredded white cheddar into the cheese sauce. When mixing, I had the chicken, rice and broccoli already in the baking pan, and just poured the cheese sauce over and stirred together. Made crumb topping as written and we loved it! It's a keeper, thanks for sharing!

Tasty, tasty! Used Durkee's fried onions instead of crackers. Cooked rice in chicken broth. Added cooked mixed vegetables. Chopped cooked chicken rather than shredded it. Mixed shredded colby jack and cheddar cheeses in with the cheese sauce. Only had about one cup of sour cream and it still worked out well. My son doesn't eat meat, so made a portion for him without meat in one tray. A guest doesn't eat onions, so put the crunchy onion topping only on part of it. Easy to adapt for nearly all picky eaters at the same table! Will definitely make again! Thanks!

This recipe is excellent!! Yes, it’s not a “healthy” dish and you can make substitutions to make it lighter, but every once in a while, it’s great to make a recipe as is and “treat” yourself. I am a vegan, so I vegainzed this recipe using soymilk, tofutti better than sour cream, earth balance “butter”, vegetarian “chicken” bouillon, gardin chick’n filets, and Follow Your Heart cheddar “cheese”. I used 1 ¾ cup of soymilk and ¼ cup of white wine (Pinot Grigio), topped the rice with a bag of steamed broccoli and some sautéed baby bello mushrooms and omitted the seasoned salt (there was enough salt from the bouillon). Other than that, I followed the recipe verbatim and it was excellent!! It’s satisfying, filling, creamy and delicious!! It doesn’t take much to fill you up. You can make this recipe using as assortment of steamed veggies instead of rice and it would still be excellent. You could probably substitute the milk for “chicken” broth and lighter versions of things (sour cream, milk, cheese, etc.) to make it lighter.

Delicious! I only made slight changes: cut chicken into small cubes instead of shredding it and more garlic powder for taste. This easily makes 8-10 servings.

Was simple enough to make, but the Velveeta and sour cream just overwhelmed the dish. All I taste is Velveeta and cream, which is fine if you really like Velveeta. Not for me, but my friends and their family loved it.

Even my dad loved it.

This recipe is pure happiness.

Such a simple recipe and the taste was excellent! It is just as good reheated and makes a large family-sized pan. For those who are a little more concious about calories, I made one pan with light sour cream and low-fat milk. I couldn't tell any taste difference from the high fat recipe and it shaved a little fat and some calories off. I followed the recipe exactly and there was nothing I would want to change. Highly recommend!

This is not what one would expect, difficult for even experienced cook, too

This was very time consuming. It was good, but not exceptional. I substituted grated cheddar for the processed cheese and canned French fried onions for the topping. I thankfully cut in half the amount of garlic powder. This is a rich dish, so a bigger layer of rice might work better. I just don't think the time and labor is worth it for this casserole.

It’s a little “bland”, but filling, what we call in the midwest, Comfort food. Good for cold, drizzled days where you want to keep warm. Since I’m cooking for one these days, I halved the ingredients. - As I find bullion tends to have too much salt, I cooked the rice in chicken broth instead. - I added an 8oz package of cooked, drained spinach. Next time, I’ll amp up the flavor with a Cajun spice mix, or maybe Hungarian Paprika. Made enough for a few quick meals.

Bro, I’m obsessed.