3 Tbl. olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled & diced
2 Tbl. fresh minced garlic
2 c. shredded, cooked chicken
2 c. steamed white rice
2 c. prepared wild rice
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
2 c. chicken broth
3 1/2-4 c. shredded cheddar cheese, divided
4 Tbl. butter
1/4 c. flour
1/4 tsp. kosher salt
1/4 tsp. black pepper
Preheat oven to 350 degrees. Heat oil in dutch oven over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for one minute. Stir in chicken, white rice, wild rice, salt, pepper and garlic powder. Reduce heat to low. For cheese sauce: Melt butter in large saucepan and whisk in flour. Slowly add chicken broth. Season with salt and pepper. Whisk until thick and stir in 2 cups of cheese until melted. Pour cheese sauce into rice mixture and transfer to 9x13 dish. Top with more cheese. Bake 25-30 minutes or until hot and cheese is melted. Serve hot. Yield: 8-10 servings.