Chicken and Wild Rice Casserole

recipe from Lisa@The Cutting Edge of Ordinary

2 - 8oz boxes Uncle Ben's Wild Rice cooked according to package directions * see note
1/4 cup butter
1/4 cup flour
2 cups milk
3 to 4 cups completely cooked, cubed chicken (you can use a rotisserie chicken if you'd like!)
2 Tablespoons olive oil
1 small onion, chopped fine
2 large carrots, chopped
1 large stalk celery, chopped fine
3 cloves garlic, minced
2 cups grated sharp cheddar cheese

Melt butter in a Dutch oven or large, heavy bottomed saucepan. Blend in flour with a wire whisk, stirring constantly, cook for 1 or 2 minutes or until the flour turns golden. Gradually stir in the milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat.

Sauté the onion, carrots, celery in the olive oil until tender. Add in the garlic during the last few minutes.

Add the sauce, rice and chicken to the veggie mixture and stir to combine. Spread in an a greased  9 x 13 baking dish. Sprinkle the shredded cheese evenly over rice mixture. . Bake uncovered for 30 to 45 minutes or until cheese is melted and bubbly. Let sit for 10 minutes before serving.

Note* See the note on the bottom of the Uncle Ben's box when you are making 2 boxes at once. There are instructions for amking 2 boxes.
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