Creamy Chicken and Rice (Quick Cooking)

4 c. cooked rice
1/2 c. butter, divided
1/4 c. flour
2 c. milk
2 tsp. chicken bouillon granules
1/2 to 1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
4 c. cooked cubed chicken
12 oz. Velveeta cheese
2 c. sour cream
1 sleeve Ritz crackers made into crumbs

Spread rice into a greased 9x13 baking dish; set aside.

In a saucepan, melt 1/4 c. 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 min. or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until cheese is melted. Pour over rice.

Melt the remaining butter; toss the cracker crumbs and sprinkle over casserole.

Bake, uncovered, at 425F for 10-15 min. or until heated through.

YIELD: 8 servings
1 serving = 12 WW points!