Cheesy Chicken and Wild Rice Casserole

This Cheesy Chicken and Wild Rice Casserole makes the perfect dinner! Simple and delicious for any night of the week!

Course Main Course

Cuisine American

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Prep Time 20

Cook Time 30

Servings

Calories 534kcal

Author Jenny

Cost $25

Equipment

9 x 13 inch baking dish
Oven
cutting board
chef knife
large mixing bowl
measuring cups
measuring spoons
mixing spoon
Large Skillet/Fry Pan

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion finely diced
3 stalks celery finely chopped
3 carrots peeled and diced
2 tablespoons fresh minced garlic
2 cups shredded cooked chicken breast
2 cups steamed white rice
16 ounces cooked wild rice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt

Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups reduced sodium chicken broth
2 cups shredded cheddar cheese
1 1/2 cups shredded cheddar cheese to top over rice

Instructions

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.
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.

Nutrition