Cheesy Chicken and Rice

3 Tbsp. extra virgin olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 Tbsp. 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 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp garlic salt

Cheese Sauce:

4 Tbsp. butter

1/4 cup all purpose flour

1/4 tsp. kosher salt

1/4 tsp. 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 Fahrenheit.  Heat oil in 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, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter in 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.

8-10 servings

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