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Sunday, October 14, 2012

Cheesy Chicken & Wild Rice Casserole

Cheesy Chicken & Wild Rice Casserole
Serves 8-10
3 tablespoons olive oil
1 white onion, diced
3 stalks celery, diced
3 carrots, diced
2 tablespoons garlic, minced
2 cups cooked chicken breast, shredded
2 cups steamed white rice
16 ounces wild rice, prepared
3 tablespoons butter
1/4 cup whole wheat flour
1 cup vegetable broth
4 cups cheddar cheese, shredded
Garlic salt
Salt & pepper

Preheat oven to 350 degrees.  Heat oil, onion, celery, and carrots in a pan over medium heat for 10 minutes.
Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.
In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar.
Bake for 30-35 minutes.
Recipe modified from Picky Palate.


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