Ingredients
1cuprice,white or brown
2chicken breast,boneless skinless
4tbspunsalted butter
4tbspall-purpose flour
2cupschicken broth
¼tsppepper
½tspsalt
¼tspGarlic Salt
¼cupsour cream
¾cupcheddar cheese,shredded
Preparation
Cook the rice according to package instructions.
If baking the casserole right away, preheat the oven to 350 degrees F.
Cook the chicken completely in boiling water. Let cool and shred with two forks. Set aside.
Combine 2 cups boiling water with the 2 chicken bouillon cubes (or sub 2 cups of chicken broth) and set aside for one minute.
In a small sauce pan over low heat, melt the butter. Slowly whisk in the flour until completely combined with no chunks (a thick dough will form). Whisk in the chicken broth (the boiling water with bouillon cubes), pepper, salt, and garlic salt.
Stir over low heat until thickened.
Remove from heat and stir in the sour cream and shredded chicken.
Cover the bottom of an 8×8-inch pan with rice. Place the chicken mixture on top and cover with tin foil. If not cooking right now, place in the fridge.
If cooking now, place in the oven for 20 minutes. Remove the foil, cover with the cheese and return to the oven for another 5 minutes.
Remove and place toppings of choice on casserole.
