Instructions: Spread rice into a greased shallow 3 qt. or 13" X 9" X 2" 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 minutes or until thickened and bubbly.

Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 for 10-15 minutes or until heated through.

Yield: 6-8 servings

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