Description
This Cheesy Chicken and Wild Rice Casserole is a comforting and satisfying main course perfect for any weeknight dinner. It combines tender cooked chicken, a blend of white and wild rice, sautéed vegetables, and a rich homemade cheddar cheese sauce, all baked to bubbly perfection in the oven.
Ingredients
Main Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 stalks celery, finely chopped
- 3 carrots, peeled and diced
- 2 tablespoons fresh minced garlic
- 2 cups shredded cooked chicken breast
- 2 cups steamed white rice
- 16 ounces cooked wild rice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups reduced sodium chicken broth
- 2 cups shredded cheddar cheese
- 1 1/2 cups shredded cheddar cheese (for topping)
Instructions
- Preheat Oven and Sauté Vegetables: Preheat your oven to 350°F (175°C). In a medium Dutch oven or pot, heat the olive oil over medium heat. Add the diced onion, chopped celery, and diced carrots, sautéing until the vegetables are softened, about 10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Chicken and Rice: To the sautéed vegetables, add the shredded cooked chicken breast, steamed white rice, cooked wild rice, kosher salt, freshly ground black pepper, and garlic salt. Stir everything together and reduce the heat to low to keep warm.
- Prepare Cheese Sauce: In a medium saucepan over medium-high heat, melt the unsalted butter. Whisk in the all-purpose flour, kosher salt, and freshly ground black pepper until smooth. Slowly pour in the reduced sodium chicken broth while whisking continuously to prevent lumps. Continue whisking until the sauce thickens and almost reaches a gentle boil. Remove from heat and stir in 2 cups of shredded cheddar cheese until fully melted and smooth.
- Combine and Bake: Pour the prepared cheese sauce into the rice and chicken mixture and combine well. Transfer everything into a 9×13 inch baking dish, spreading evenly. Sprinkle the remaining 1 1/2 cups of shredded cheddar cheese evenly over the top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted, bubbly, and slightly golden. Remove from oven and allow to cool slightly before serving.
Notes
- For best results, use freshly cooked wild rice and white rice to ensure proper texture.
- You can substitute cheddar cheese with a mix of your favorite cheeses like Monterey Jack or mozzarella for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To reduce sodium, consider using low-sodium broth and reducing added salt.
- This recipe can be made ahead by assembling and refrigerating before baking.
