An easy make-ahead dinner

I know this picture doesn't look too appetizing, but I promise the casserole was so yummy. And it was one of the easiest I made in a long time. It's Creamy Chicken and Rice. I freeze two chicken breasts in each packed and when I cooked off the chicken for the enchiladas, I had a leftover cooked breast. So, I found this recipe. All the ingredients are really inexpensive. I cut the recipe in half and served it with lima beans for Nate and pickled beets for me.

Here ya go, the whole recipe serves 6-8:

4 cups cooked rice
1/2 cup butter, divided
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon granules
1 teaspoon seasoned salt 1/2 teaspoon garlic powder
1/4 teaspoon pepper 4 to 5 cups cubed chicken
12 ounces process American cheese cubes 2 cups sour cream
1 1/4 cup crushed butter flavored crackers (about 32)

Spread rice in a greased 13-by-9-inch pan; set aside. In a saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir 2 minutes or until thick and bubbling. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss the cracker crumbs with the melted butter. Sprinkle over the casserole. Bake uncovered at 425 degrees for 10-15 minutes. If you refrigerate or freeze, increase cooking time.