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-