Creamy Cheddar Chicken and Wild Rice Casserole Recipe

Filling:

• 3 Tbsp Extra Virgin Olive Oil
• 1 medium onion, finely diced
• 3 stalks celery, diced
• 3 carrots, peeled & diced
• 2 Tbsp fresh minced garlic, (about 5 cloves)
• 1 tsp kosher salt
• ½ tsp ground black pepper
• ¼ tsp garlic powder
• 2 cups shredded chicken breast, (a 13oz can can be used)
• 2 cups steamed white rice, (minute rice works well)
• 2 cups prepared wild rice, (cooked in a rice cooker if preferred)

Cheese Sauce:

• 4 Tbsp butter
• ¼ cup all-purpose flour
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 2 cups chicken broth
• 3 cups shredded cheddar cheese, divided

• Preheat the oven to 350°F. Heat the oil in a large pot over medium heat (or spray the pot and use a nonstick skillet). Sauté the onion, celery, and carrots until softened, about 10 minutes. Add the garlic, kosher salt, black pepper, and garlic powder and cook for one minute. Stir in the shredded chicken and both rices, reduce heat to low, and keep warm.
• For the cheese sauce: melt the butter in a medium saucepan over medium-high heat. Whisk in the flour, salt, and pepper, then slowly pour in the chicken broth while whisking constantly. Continue whisking until the mixture thickens and nearly reaches a boil. Remove from heat and stir in 2 cups of the shredded cheddar until smooth and melted.
• Pour the cheese sauce over the rice mixture and fold to coat everything evenly. Transfer the mixture to a greased 9×13″ baking dish, sprinkle the remaining 1 cup of cheddar on top, and bake for 25–30 minutes or until bubbly and the cheese is melted. Serve warm.