Chicken and Wild Rice
Ingredients:
- extra virgin olive oil - 3 T
- onion, finely diced - 1 medium
- celery, finely diced - 3 stalks
- carrots, peeled, diced - 3
- minced garlic - 2 T
- shredded, cooked chicken breast - 2 cups
- steamed white rice - 2 cups
- prepared wild rice - 1 pound
- kosher salt - 1 t
- black pepper - 1/2 t
- garlic salt - 1/4 t
- butter - 4 T
- flour - 1/4 cup
- kosher salt - 1/4 t
- black pepper - 1/4 t
- chicken broth - 2 cups
- shredded cheddar cheese, divided - 3 1/2 cups
Instructions:
In a dutch oven heat oil on medium heat, saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic, cook 1 minute. Stir in chicken, both rices, 1 t salt, 1/2 t pepper and garlic salt. Reduce heat to low.
Prepare cheese sauce -- In a saucepan over medium high heat, melt butter, whisk in flour, 1/4 t salt and 1/4 t pepper. Slowly pour in chicken broth, whisk continuously, until thick and nearly boiling, add 2 cups cheese stir until melted. Combine sauce and rice mixture, pour into a greased 9 × 13 inch baking dish. Sprinkle 1 1/2 cup cheese over top and bake in preheated 350 degree oven for 25 - 30 minutes or until cheese is melted.
