3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced (I didn't have celery, and I used broccoli, green peppers, and zucchini instead)
3 carrots, peeled and diced
Frozen corn
2 Tablespoons fresh minced garlic (omitted this)
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice (omitted this)
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it) (just used 4 cups cooked wild brown rice from the freezer section at costco)
1 teaspoon kosher salt (the only seasoning I used was my trusty borsari)
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 (used mexican cheese)
Top with 1 1/2 Cups shredded cheddar cheese (I omitted this, plenty cheesy enough)
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 (I only did about 15) or until cheese is melted through. Serve.
8-10 servings
1 medium onion, finely diced
3 stalks celery, finely diced (I didn't have celery, and I used broccoli, green peppers, and zucchini instead)
3 carrots, peeled and diced
Frozen corn
2 Tablespoons fresh minced garlic (omitted this)
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice (omitted this)
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it) (just used 4 cups cooked wild brown rice from the freezer section at costco)
1 teaspoon kosher salt (the only seasoning I used was my trusty borsari)
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 (used mexican cheese)
Top with 1 1/2 Cups shredded cheddar cheese (I omitted this, plenty cheesy enough)
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 (I only did about 15) or until cheese is melted through. Serve.
8-10 servings
Soooo good!
http://picky-palate.com/2010/09/13/cheesy-chicken-and-wild-rice-casserole/
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