Cheesy Chicken and Wild Rice Casserole
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced*
*I subbed for sliced mushrooms
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice (1 cup dry)
16 oz prepared wild (1 cup dry)
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon garlic salt
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Cheese Sauce
4 Tablespoons butter
¼ Cup all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 ½ Cups shredded cheddar cheese*
*I used a little more cheese on the top because 1 ½ cups wasn’t enough to cover everything.
1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Sauté 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 or until cheese is melted through. Serve. *I cooked for only 22 minutes and it was plenty so be careful not to burn it!
8-10 servings
I made a special trip to my local Bel Air to pick up extra ingredients I would need since my Safeway doesn't have a bulk foods section for things like whole grains, rice, etc. I decided to sub carrots for sliced mushrooms because neither my boyfriend nor I care for cooked carrots, and I had to use extra cheese on top in order to cover the whole dish.
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| Left: ingredients ready for the cheese sauce Right: ingredients prepped to be sautéed |
Once the rice was done, I sautéed the veggies for 10 min. as the recipe calls for, added the garlic and chicken, and let it simmer while I prepared the cheese sauce. The recipe said to “whisk continuously until the sauce [became] thick and almost to a boil”. What it didn't say was how long that would take! It probably took about 15 minutes for this to happen. If I had known how long it would take, I probably would have started it at the same time as the veggies.
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| Top: veggies and chicken in the pan Bottom: all mixed together with the cheese sauce |
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| The finished product |
