Cheesy Chicken & Wild Rice Casserole

No mayo, no cream soup. One pinner said “this is the BEST recipe I have made from Pinterest.” The husband got thirds.

Cheesy Chicken & Wild Rice Casserole
Serves 8-10

3 tablespoons olive oil
1 white onion, diced
3 stalks celery, diced
3 carrots, diced
2 tablespoons garlic, minced
2 cups cooked chicken breast, shredded
2 cups steamed white rice
16 ounces wild rice, prepared
3 tablespoons butter
1/4 cup whole wheat flour
1 cup vegetable broth
4 cups cheddar cheese, shredded
Garlic salt
Salt & pepper

Preheat oven to 350 degrees.  Heat oil, onion, celery, and carrots in a pan over medium heat for 10 minutes.

Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.

In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar.

Bake for 30-35 minutes.

Recipe modified from Picky Palate.


2 thoughts on “Cheesy Chicken & Wild Rice Casserole

  1. Yum! Made this tonight. Prep took me forever, but I’m extremely new to this whole cooking thing. Your recipes are helping me learn though! Thanks for another awesome night!

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