I am so addicted to pintrest website right now. Every recipe I have made from this site has turned out great. Even my 15 year old loved it. It has been ages since I made a chicken and rice casserole. I came home from work tonight and made this in no time. I cooked both the wild rice and the white rice in the same pan and had no problem. I always have frozen chicken tenders in my freezer. Someone taught me to put the desired amount in a freezer bag and quickly cook them in the microwave. I always start with 5 minutes and turn often. Add time until done cooking. I’m surprised at how tender the chicken comes out. This is a great little trick when you need chicken in a hurry. Serve this meal with a salad!
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
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
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
Top with 1 1/2 Cups shredded cheddar cheese
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 or until cheese is melted through. Serve.