Creamy Chicken & Rice

4 cups cooked white rice 4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 teaspoons chicken bouillon powder
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 cups cooked, shredded chicken breast meat
12 ounces Velveeta, cubed
2 cupc sour cream
1/2 cup butter
2 cup crushed ritz crackers

Preheat oven to 350 degrees F

Spread rice in the bottom of a 9x13 inch baking dish; set aside

In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and
sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.

Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 30 minutes or until heated through.