The Best Chicken & Wild Rice Casserole

INGREDIENTS

  • 1 cup rice
  • 8 ounces wild rice
  • 3 boneless, skinless chicken breasts (or a rotisserie chicken!)
  • ¼ cup olive oil, divided
  • ½ teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • 1 onion, diced
  • 2 stalks celery, diced
  • 4 carrots, chopped
  • 4 cloves garlic, minced
  • 4 tablespoons butter
  • ¼ cup wheat flour
  • 2 and ½ cups shredded cheddar cheese, divided
  • 1 cup vegetable broth
  • ½ teaspoon garlic powder

INSTRUCTIONS

  1. Prepare rice according to package instructions. I used to use a rice cooker, but lately I’ve been using my instant pot. And there’s always the classic stovetop method.
  2. Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with 2 tablespoons olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Roast for 45 minutes. Shred or slice chicken. Lower oven temperature to 350 degrees.
  3. Saute onion, celery, carrots, and garlic in a skillet with 2 tablespoons olive oil over medium heat for 7-8 minutes, until tender. Set vegetables aside.
  4. Melt butter in skillet over medium heat, stirring in wheat flour. Add 2 cups of shredded cheddar, vegetable broth, garlic powder, ¼ teaspoon salt, and ½ teaspoon pepper. Stir sauce until cheese is melted, about 2-3 minutes.
  5. In a 9×13 baking dish, mix together rice, shredded chicken, vegetables, and cheese sauce. Top with ½ cup cheddar cheese. Bake for 25 minutes.
  6. for more informations please visit the source https://rachelschultz.com/2012/10/06/cheesy-chicken-wild-rice-casserole-2/