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, garlic, 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.