Cheesy Chicken and Wild Rice Casserole

Such a delicious way to use wild rice!

Total time: 2 hrs

Ingredients:

• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 stalks of celery, sliced
• 3 medium carrots, peeled and sliced
• 3 cloves garlic, minced
• Meat from 1 rotisserie chicken (or 4 chicken breast halves, cooked and shredded)
• 2 cups prepared wild rice
• 2 cups prepared brown rice
• Salt and pepper, to taste
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chicken broth
• 4 cups cheddar cheese, shredded and divided

Instructions:

1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray. Set aside.
2. In a Dutch oven (or heavy saucepan or skillet), heat the olive oil over medium heat. Add the onions, celery and carrots and cook, stirring, until softened, about 10 minutes. Add garlic and cook for 1 additional minute. Add the chicken, wild rice, brown rice, salt and pepper. Mix well and remove from heat.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the four, salt and pepper. Gradually add the chicken broth, whisking constantly. Whisk until thick and just barely boiling, 7-10 minutes. Add 2 cups of the cheese and stir until melted. Add the cheese sauce to the chicken-rice mixture and mix well.
4. Pour the mixture into the prepared baking dish and top with the remaining 2 cups of cheese. Bake in the preheated oven for 30 minutes. Serve warm.