Chicken & Wild Rice Casserole

Cheesy chicken & wild rice casserole is one of Josh's favorites.  Its a Pinterest inspired meal that I've only made once, as it truly is a labor of love.  It's relatively easy but lots of prep and chopping.  It has all of our favorite ingredients.  I know its not quite fall yet but I couldn't wait until October to make this yummy goodness!  Just wait until you try it :)

I am sure you are already grabbing for your pen and grocery list so here are some things to jot down that you will need: chicken (4-6 breasts), celery, carrots, onion, butter, chicken broth, white rice, and wild rice (I suggest getting the pre-made wild rice (pictured below from Target) or you can get it from Trader Joe's).

Chop your veggies - I like mine a little chunky for some crunch and substance

Warm the olive oil and a tab of butter and saute the veggies for about ten minutes.

side note: sauteed carrots, celery, and onion creates an amazing aroma - reminds me of fall :)

Target brand pre-cooked wild rice and jasmine rice (I cooked the jasmine rice by package instructions) 

Cheese roux (roo) with butter, flour, chicken broth, and cheese

Roux: a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce

Rice, veggies, and chicken all stirred together

Place rice, veggie, and chicken mixture in baking dish

Pour cheese roux over casserole

Cheesy, chicken goodness... my.mouth.is.watering!

Cheesy Chicken & Wild Rice Casserole:

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced

6 stalks celery, finely diced

6 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 get mine at Trader Joes, LOVE it)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic salt

______

Cheese Sauce

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 then transfer to a 9x13 inch baking dish.

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 over rice mixture.  Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

I hope you've enjoyed this post from my kitchen.

Until next time...

-K-

Spaghetti Squash "Spaghetti"

I have overheard my mom talk about how good her spaghetti squash spaghetti is more than once.  My initial thoughts were "gross...I prefer real pasta...not something that looks like pasta!"  She has always encouraged me to try it but I wouldn't give it the time of day.  About a month ago, we were up in Trenton, visiting family and my mom got my uncle to try it and he LOVED it.  The eye rolling - big as silver dollar's look that you naturally do when you taste some thing delicious (which he was doing, in between taking more bites and asking his wife to taste it and get the recipe) prompted me to taste it...boy, am I glad that I did!  

That week, as I was preparing my grocery list, I emailed my mom for the ingredients and cooking instructions.  When I saw how easy it was, I couldn't wait to try it!  I do not know the nutritional value for this dish but I would assume that it's better for you than spaghetti with real pasta and hamburger since you substitute the meat for Italian turkey sausage (don't knock it til you try it - its delicious!) and pasta for "spaghetti" squash.  For all the spaghetti lovers out there, if you're willing to give this a shot, I am confident that you will love it!  

Spaghetti Squash "Spaghetti"

1 package of Italian turkey sausage (remove from casing)

1/2 of a chopped onion

1 can of Italian tomatoes

1 can of garlic/onion tomatoes

1 small can of tomato paste

1 tbsp of minced garlic

1 spaghetti squash

Salt/Pepper/Italian seasoning

Stab spaghetti squash a few times and place on a pie plate and microwave for about 8-10 minutes then let set for about 15 minutes.  While your spaghetti squash is cooking in the microwave, brown Italian turkey sausage and remove from pan.  Saute green pepper, finely chopped onion and garlic in olive oil.  Add the tomatoes and paste, salt/pepper and Italian seasoning to taste then add Italian sausage and keep over low heat.  

Once the spaghetti squash has had time to sit, cut down the middle and remove seeds.  Season with salt and scrape out the squash filling.

Make a bed of the spaghetti squash on a plate and serve sauce over the top.

 My mouth is watering...

It looks like spaghetti noodles, right?  

It's so delicious...

I hope you've enjoyed this post from my kitchen

Until next time...

-K-