Home » chicken » Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole

This was a bit of a time consuming dish, because it has so many different components to it that you have to prepare, and then mix them all together for the final product. Having said that, this was absolutely delicious and the thing that I love most about it, is it’s all real food and clean eating. No processed soup cans, no fake ingredients, just my mantra, real food 🙂 So, if you have some time, give it a shot! The good thing is, it makes a ton and you’ll have leftovers for the next day 🙂

Ingredients:
– olive oil, for the pan
– 1/2 a yellow onion, diced
– 3 stalks celery, diced
– 3 whole carrots, diced
– 3 cloves of garlic, minced
– 2 large chicken breasts, cooked and shredded
– 1 cup brown rice
– 1 cup wild rice
– 3 tbsp. butter
– 1/4 cup all purpose flour
– 1 cup chicken broth
– 4 cups shredded cheddar cheese
– garlic salt, to taste
– salt and pepper, to taste

Directions:
If you’re starting with raw chicken breasts, preheat your oven to 350F. Sprinkle both sides of the breasts with salt and pepper and place them in a small casserole dish. Cover with foil and roast for 35-40 minutes, or until the internal temperature reaches 165F. Once done, remove breasts from the oven and let cool; shred and set aside.
Now, start the rice, place the wild and brown rice in a large pan, follow the cooking instructions on your rice. It normally is 2 cups water: 1 cup rice. So, I did 4 cups of water and the 2 cups of rice. Bring to a boil, and then turn down to simmer. Cover the pan and simmer for 45 minutes- 1 hour, or until all the water is evaporated.
While the rice is cooking, add some olive oil to a large pan; add in the onion, garlic, celery and carrots. Cook over medium heat for about 10 minutes, until the onions are translucent and the vegetables are softer.
Once the rice is cooked, add it to the pan with the vegetables. Add in the chicken and season with garlic salt, salt, and pepper, to taste.
If your oven is not already, preheat it to 350F. Spray a 9x 13- inch pan with nonstick cooking spray and set aside. Add the rice, chicken mixture to the pan and set aside.
Now, move on to making the cheese sauce. In a small saucepan, melt the butter down, and whisk in the flour, chicken broth, and a couple dashes of salt and pepper. Continue to whisk until the mixture comes to a boil. Add in two cups of the shredded cheese and continue to stir until melted. Pour the sauce over the mixture in the pan and stir to coat evenly. Sprinkle with the remaining cheese and bake uncovered for 25-30 minutes.
Enjoy all your hard work! 🙂

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