CHEESY CHICKEN & WILD RICE CASSEROLE

October 6, 2012 · 67 comments

in Chicken, Dinner, Recipes

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No mayo, no cream soup. One pinner said “this is the BEST recipe I have made from Pinterest.” The husband got thirds.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

CHEESY CHICKEN & WILD RICE CASSEROLE
Serves 8-10

3 tablespoons olive oil
1 white onion, diced
3 stalks celery, diced
3 carrots, diced
2 tablespoons garlic, minced
2 cups cooked chicken breast, shredded
1 cup white rice
16 ounces wild rice
3 tablespoons butter
1/4 cup whole wheat flour
1 cup vegetable broth
4 cups cheddar cheese, shredded
Garlic salt
Salt & pepper

Preheat oven to 350 degrees.  Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar. Bake for 30-35 minutes.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

4.8 from 5 reviews
cheesy chicken & wild rice casserole
 
Author:
Serves: 8-10
Ingredients
  • 3 tablespoons olive oil
  • 1 white onion, diced
  • 3 stalks celery, diced
  • 3 carrots, diced
  • 2 tablespoons garlic, minced
  • 2 cups cooked chicken breast, shredded
  • 1 cup white rice
  • 16 ounces wild rice
  • 3 tablespoons butter
  • ¼ cup whole wheat flour
  • 1 cup vegetable broth
  • 4 cups cheddar cheese, shredded
  • Garlic salt
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees. Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions.
  2. Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.
  3. In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9x13 baking dish. Pour cheese sauce over rices and top with remaining cheddar.
  4. Bake for 30-35 minutes.

Adapted  from Picky Palate.

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