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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