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Cheesy Chicken and Wild Rice Casserole Recipe

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This recipe for Cheesy Chicken and Wild Rice Casserole is from The Lesniewski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely chopped
3 carrots, peeled and diced
3 cloves garlic, minced
2 c. shredded cooked chicken breast
2 c. steamed white rice
14 oz. cooked wild rice, if you buy a box do not add the seasoning
1 tsp. salt
½ tsp. ground black pepper
¼ tsp. garlic salt

Cheese Sauce
4 T. unsalted butter
¼ c. AP Flour
¼ tsp. salt
¼ tsp. ground black pepper
2 c. chicken broth
2 c. shredded cheddar cheese
1½ c. shredded cheddar cheese, to put over top of casserole
Directions:
Directions:
1. Preheat oven to 350 degrees 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 2 cups cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional 1 1/2 cups cheddar cheese and bake for 25-30 minutes or until cheese is melted through.
Number Of Servings:
Number Of Servings:
8

 

 

 

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