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Spread rice into a greased 13x9x2 inches dish, set aside. In a large sauce pan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, boullion, seasoned salt, garlic powder, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add velvetta, chicken and sour cream. Stir until cheese is melted. Pour over rice. Melt remaining butter. Toss with crackers. Sprinkle over casserole. Baked uncovered at 425 degrees for 10-15 minutes or until heated through.
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High-starch Italian rice — creamy risotto, arancini
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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High-starch Italian rice — creamy risotto, arancini
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking