Creamy Chicken Casserole

Angelia Beal

2 packages chicken-flavored rice (6.9 oz. each)
1 16 oz. tub sour cream
4 c. chicken, cooked and cubed
2 c. chow mein noodles

Cook rice according to package directions. Remove from heat; stir in the chicken and sour cream. Transfer to a greased 13x9 baking dish. Sprinkle with chow mein noodles. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Yield: 6-8 servings (For a family of 4, I usually half the recipe)