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–+ servings

Cheesy Chicken & Wild Rice Casserole

Author Amber Brady
Yields 8 to 10 Servings

Ingredients

Filling:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 medium onion, finely diced
  • 3 stalks celery, diced
  • 3 carrots, peeled & diced
  • 2 Tbsp fresh minced garlic, (I think I did about 5 cloves)
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • ¼ tsp garlic powder
  • 2 cups shredded chicken breast, (I cheated & used a 13oz can of chicken, not equal to 2 cups, but it was enough for me.)
  • 2 cups steamed white rice, (I used minute white rice)
  • 2 cups prepared wild rice, (cooked mine in a rice cooker)

Cheese Sauce:

  • 4 Tbsp butter
  • ¼ cup all-purpose flour
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups chicken broth
  • 3 cups shredded cheddar cheese, divided

Instructions

  • Preheat oven to 350˚F. Heat oil in a pot (or heavily spray pot with oil spritzer) over medium heat. Saute onion, celery & carrots until softened; about 10 minutes. Stir in garlic, salt, pepper, & garlic powder. Cook for 1 minute. Stir in chicken & both prepared rices. Reduce heat to low & keep warm.
  • For cheese sauce: melt butter into a medium saucepan over medium high heat. Whisk flour, salt & pepper, then slowly pour in chicken broth whisking continuously. Whisk until thick & nearly boiling. Remove from heat & stir in 2 cups cheese until melted.
  • Pour cheese sauce into rice mixture, fold to coat everything, then transfer to a greased 9x13" baking dish. Top with 1 cup cheddar cheese & bake for 25-30 minutes or until bubbly & cheese is melted through. Serve.

Notes