Wild Rice & Chicken Casserole
photo by Douglas Poe
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 44.37 ml vegetable oil
- 1 medium onion, finely diced
- 3 stalk celery, finely diced
- 3 carrots, peeled and diced
- 29.58 ml minced garlic
- 473.18 ml cooked chicken breasts (shredded)
- 473.18 ml cooked white rice
- 473.18 ml cooked wild rice
- 4.92 ml kosher salt
- 2.46 ml black pepper
- 1.23 ml garlic salt
- 354.88 ml cheddar cheese, for topping (grated)
-
Cheese Sauce
- 59.16 ml butter
- 59.14 ml all-purpose flour
- 1.23 ml kosher salt
- 1.23 ml black pepper
- 473.18 ml chicken broth
- 473.18 ml shredded cheddar cheese
directions
- Preheat oven to 350.
- Heat oil in a medium size skillet over medium heat.
- Sauté onion, celery and carrots until softened, about 10 minutes.
- Stir in garlic and cook for 1 minute. Stir in chicken, rice, salt, pepper and garlic salt. Reduce heat to low.
- 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 or until cheese is melted through.
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