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    CHICKEN & WILD RICE CASSEROLE

    CHICKEN & WILD RICE CASSEROLE

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

    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
    5. Get Full Recipe Click Here

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