4 c. cooked rice
1/2 c. butter, divided
1/4 c. all-purpose 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 to 5 c. cubed cooked chicken
12 oz. process American cheese, cubed
2 c. (16 oz.) sour cream
1 1/4 c. crushed butter flavored crackers (approximately 32)

Spread rice into a greased shallow 3-quart baking dish (13 x 9 x 2-inch); set aside. In a saucepan, melt 1/4 cup of the 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 remaining butter; toss with cracker crumbs. Sprinkle over casserole.

Bake, uncovered, at 425°F for 10 to 15 minutes or until heated through.