Creamy Chicken and Rice by Beth

Ingredients
4 c. cooked rice
4-5 c. cooked, cubed chicken
1/4 c. butter
1/4 c. flour
2 t. chicken bouillon granules
1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
2 c. milk
12 oz. American cheese, sliced
2 c. sour cream
1/2 sleeve Ritz crackers, crushed

Assembly
Spread rice into a greased 9x13 dish; cover evenly with chicken; set aside.  In a saucepan, melt butter; stir in flour and seasonings until smooth and bubbly.  Gradually whisk in milk and bring to a boil, stirring constantly.  Cook and stir for 2 minutes or until thickened.  Reduce heat; add cheese (one slice at a time) and stir until cheese melts.  Stir in sour cream.  Pour sauce of rice/chicken.  Cover and freeze.

Serving Day
Thaw completely in fridge.  Bake, uncovered at 375 for 45 min, until heated through.  Cover with cracker crumbs and return to oven to lightly brown cracker crumbs.