Cheesy Chicken + Wild Rice Casserole

Ingredients:

3 TB olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 TB fresh minced garlic

2 cups shredded, cooked chicken breast

2 cups steamed white rice

2 cups prepared wild rice

1 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp. garlic salt

Cheese Sauce

4 TB 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 cup of shredded cheddar cheese

1. Preheat oven to 350 degrees F.  Heat oil in medium dutch oven/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, rices, salt, pepper, and other spices.  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, and then transfer to a 9 x 13 inch baking dish.  Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

Makes 8-10 servings. 

Notes: I omitted the celery, suggest adding broccoli (already cooked), and also thyme, savory, parsley, celery salt, and a dash of rosemary.  It turned out great though, and all who ate it, enjoyed it.

From: Picky Palate