Cheesy Chicken and Wild Rice

This is comfort food in 60 minutes or less. I am not sure how I stumbled across this recipe but it has become an awesome stand by. I have done some tweaking with it and this is no boring old chicken and rice. This is a wonderful way to use leftover chicken. You can also leave out the chicken here and increase/add vegetables. I have also taken packages of Trader Joe’s mixed vegetables and thrown those in this dish. My husband got some pulled pork for lunch at our awesome local BBQ Trailor, B’s, and he picked up half of a smoked chicken as well which I used to make this. Merlot would go great with this, cutting through the cheddary goodness.



Cheesy chicken and wild rice

3 tbsp extra virgin olive oil
1 medium onion, finely diced
2 stalks celery, finely diced
2 carrots, peeled and diced
1 tbsp fresh minced garlic
1 cup shredded, cooked chicken breast
1 cup steamed white rice
8 oz prepared wild rice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon garlic salt

Cheese Sauce
2 tbsp butter
1/8 cup all-purpose flour
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 cup chicken broth
1 tbsp sriracha (or hot sauce to your taste)
1 cup shredded extra sharp cheddar cheese
Top with 1 cup shredded extra sharp cheddar cheese

Preheat oven to 350 degrees F. Heat oil in a large pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Cook garlic for one minute, stirring constantly. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 8×8 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.

Adapted from Picky Palate.

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