Thursday, August 29, 2013

Cheesy Chicken and Wild Rice Casserole

 I made this pinterest recipe the other night for dinner and it was delicious and definitely a keeper.  Everyone loved it (except for Ryan of course).  It was great and pretty easy!  Can't wait to make it again!

3 Tablespoons extra virgin olive oil
1 medium onion - finely diced
3 stalks of celery - finely diced
3 carrots, peeled and diced
2 tablespoons freshed minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16oz prepared wild rice (got at whole foods)
1 tsp kosher salt
1/2 tsp black pepper
1/4 garlic salt

Cheese Sauce:
4 Tablespoons butter
1/4 cup all purpose flour
1/4 tsp kosher salt
1/4 tsp black pepper
2 Cups chicken broth
2 Cups Shredded cheddar cheese
Top with 1 1/2 cups shredded cheddar cheese.

Preheat oven to 350 degrees. Heat oil into a medium dutch oven or big 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.

To prepare cheese sauce melt butter into a medium saucepan over 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 9x13 inch baking dish.  Top with additional cheddar cheese and back for 25-30 minutes or until cheese is melted through.  Serve and Enjoy

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