Recipe: Cheesy Chicken and Rice Casserole

Cheesy Chicken and Wild Rice Casserole
adapted from Picky Palate

Photo Source

• 3 Tablespoons butter
• 3 carrots, peed and diced
• 1/2 tsp garlic
• 2 Cups shredded, cooked chicken breast
• 3 Cups white rice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

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Cheese Sauce

• 2 Tablespoons butter
• 1/4 Cup all purpose flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 Cups chicken broth
• 1 Cup shredded cheddar cheese
• Top with 1/4 Cup shredded cheddar cheese

1.  Heat butter into a medium dutch oven or pot over medium heat.  Saute  carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, rice, salt, and pepper.

2.  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 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings