It was really basic - we had everything in the house - except celery. Oh, celery. I'm not it's biggest fan. I mean cooked in a soup or a casserole it's great, chopped in a shell or potato salad - awesome, cut up and raw, sitting there all naked, stringy, and green? Nope. There's just something about it, maybe because it has zero flavor or nutritional value. Oh sure... Fiber. Well, no thanks. I had planned to make it without celery since we didn't have any, but made my daily trip to Target, SO many Target trips lately, and grabbed some. Our Target has WAY too many varieties of organic celery. Really? You are going to eat this tasteless stringy green thing and pay more for the pleasure because it's organic? Blech!
Anyway, Andy and I tag-teamed making this one. I got home from work and started chopping and cooking, he continued while I went and got the kids from school, then we both finished it up and tossed it in the oven. He thought it was on the edge of too creamy. This is my not surprised face. -> :| But I really liked it. The wild rice really gives it something, it's like cheesy ricearoni but way better.
This week I'm even looking forward to left overnight! Serve me up another serving of that creamy cheesy wild rice chicken goodness with the tasteless celery.
Cheesy Chicken and Wild Rice Casserole
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 to top over rice
Directions
Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. 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 2 cups cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional 1 1/2 cups cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. 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 2 cups cheese until melted. Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional 1 1/2 cups cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
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