Cheesy Chicken & Wild Rice Casserole

Ingredients

• 3 Tbsp Extra Virgin Olive Oil
• 1 medium onion (finely diced)
• 3 stalks celery (diced)
• 3 carrots (peeled & diced)
• 2 Tbsp fresh minced garlic ((I think I did about 5 cloves))
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/4 tsp garlic powder
• 2 cups shredded chicken breast ((I cheated & used a 13oz can of chicken, not equal to 2 cups, but it was enough for me.))
• 2 cups steamed white rice ((I used minute white rice))
• 2 cups prepared wild rice ((cooked mine in a rice cooker))
• 4 Tbsp butter
• 1/4 cup all-purpose flour
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 3 cups shredded cheddar cheese (divided)

Instructions

1. 1

   Preheat oven to 350˚F. Heat oil in a pot (or heavily spray pot with oil spritzer) over medium heat. Saute onion, celery & carrots until softened; about 10 minutes. Stir in garlic, salt, pepper, & garlic powder. Cook for 1 minute. Stir in chicken & both prepared rices. Reduce heat to low & keep warm.

2. 2

   For cheese sauce: melt butter into a medium saucepan over medium high heat. Whisk flour, salt & pepper, then slowly pour in chicken broth whisking continuously. Whisk until thick & nearly boiling. Remove from heat & stir in 2 cups cheese until melted.

3. 3

   Pour cheese sauce into rice mixture, fold to coat everything, then transfer to a greased 9x13" baking dish. Top with 1 cup cheddar cheese & bake for 25-30 minutes or until bubbly & cheese is melted through. Serve.