Photo from A Picky Palate blog
NOTES
- A great dish! I made two and froze one and we just ate it last week - it freezes nicely! Recipe below makes one 13x9 inch pan so double if desired.
- Recipe modified from A Picky Palate.
- Buy a large whole chicken, roast and then shred and chop to make 2 13x9 inch pans. See how to roast a whole chicken here. You can also bake some chicken breasts, boil some chicken breasts, or buy a whole roasted chicken at your grocery store.
INGREDIENTS
- Cooking oil
- 1 medium onion, finely diced
- 3 stalks celery, finely diced
- 4 carrots, peeled and diced
- 3 cloves garlic, minced or finely shredded
- 2 c. shredded, cooked chicken breast (see ideas for getting the chicken in NOTES above)
- 1 1/2 c. dry white rice, cooked according to package directions
- 1 1/2 c. wild rice, cooked according to package directions
- 1 tsp salt
- 1/2 tsp black pepper
- For cheese sauce:
- 2 tbsp butter
- 1/4 c. all-p flour
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 c. chicken broth
- 2 c. shredded cheddar cheese, plus additional for topping casserole
DIRECTIONS
1. Preheat oven to 350 degrees.
2. Heat a little oil into a medium dutch oven or pot over medium-low heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both of the cooked rices, salt and pepper. Transfer rice mixture to a large bowl.
3. To prepare cheese sauce, melt the 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 thickened a bit and nearly boiling then stir in cheese until melted.
4. Pour cheese sauce over rice mixture in a large bowl then transfer to a lightly greased 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.
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