I have been working hard on some up cycled Valentine’s decorations. It’s amazing how much “stuff” you can save through out the years. When I really love some type of craft supply I tend to hoard it because it’s too cute to use. I need to get over this and just use everything!
This casserole was really good. I really like the consistency of wild rice…a little dense and crunchy but nutty tasting…soooo good! It makes plenty so there’s enough for leftovers or lunch.
I couldn’t stop eating this!
Cheesy Chicken and Wild Rice Casserole
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice ( I cook my own)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
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
Top with 1 1/2 Cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To 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. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
This meal was creamy, cheesy and flavorful. Need I say more?
Recipe from http://www.picky-palate.com