Monday, December 8, 2014

Cheesy Chicken and Wild Rice Casserole

This recipe has always been a huge hit in this house.  I love that it is a one-pot meal and I don't feel like I have to make anything else to go along with it.  It is also super comforting so it is perfect during these cold months!
2 tbsp olive oil
1 container of Mirepoix (aprox 14oz.)
3 cups of chicken breast, cooked and shredded
2 cups of wild rice, cooked
1 cup of white rice, cooked
Cheese Sauce
4 tbsp butter
1/4 cup flour
2 cups low-sodium chicken broth
Salt & pepper, to taste
3-4 cups shredded cheese ( I use the blend from Trader Joe's that is Cheddar, Monterey Jack and Mozzarella), divided
Melt butter in a large pan over medium heat.  Add mirepoix to the melted butter.  Saute until all vegetables have softened.  Add cooked chicken and wild rice, stirring to combine.  In a separate pot,  melt butter over medium heat.  Add flour and cook for about 1 minute, stirring constantly.  Slowly add chicken broth.  Bring to a slow boil.  Add 2 cups of cheese, stir and remove from heat.  Pour over chicken, veggies and rice.  Combine all ingredients.  Pour into a greased 9x13 baking dish of choice.  Add remaining cheese to the top and bake at 350 for about 25 minutes until edges are brown.


1 comment:

  1. You always have the best recipes and this looks amazing too!