Wild Rice & Chicken Casserole |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Wild rice may be substituted with additional white rice. A time saver tip; look for prepared wild rice and roasted chicken in your local grocery store. Ingredients:
3 tablespoons vegetable oil |
1 medium onion, finely diced |
3 stalks celery, finely diced |
3 carrots, peeled and diced |
2 tablespoons minced garlic |
2 cups cooked chicken breasts (shredded) |
2 cups cooked white rice |
2 cups cooked wild rice |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/4 teaspoon garlic salt |
1 1/2 cups cheddar cheese, for topping (grated) |
4 tablespoons butter |
1/4 cup all-purpose flour |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 cups chicken broth |
2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350.
2. Heat oil in a medium size skillet over medium heat.
3. Sauté onion, celery and carrots until softened, about 10 minutes.
4. Stir in garlic and cook for 1 minute. Stir in chicken, rice, salt, pepper and garlic salt. Reduce heat to low.
5. Prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.
6. Whisk until thick and nearly boiling then stir in cheese until melted.
7. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish.
8. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.
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