Cheesy Chicken and Wild Rice Casserole

by Melissa on October 15, 2010

I had a different recipe ready to post today, but then I took a look outside. I don’t know how the weather is where you are, but here it is cold and rainy with no signs of letting up. Enter this recipe for Cheesy Chicken and Wild Rice Casserole. Chicken, rice and vegetables mix with a cheese sauce and baked until warm and bubbly. Warm and satisfying.

This recipe does take a bit of time to make, especially on a weeknight, but it makes a lot and the leftovers are delicious. To save some time (and dishes), you could also use a rotisserie chicken and just use one kind of rice and it would still be very good. My family really loved this dinner and we will definitely be making it again in the coming winter months.

P.S. Don’t forget to enter my giveaway here! Only two days left to enter!

Cheesy Chicken and Wild Rice Casserole

  • 3 Tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 stalks celery, finely diced
  • 3 carrots, peeled and diced
  • 2 Tablespoons fresh minced garlic
  • 2 Cups shredded, cooked chicken breast
  • 2 Cups steamed white rice
  • 2 Cups prepared wild rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Cheese Sauce:
  • 4 Tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 Cups chicken broth
  • 3 1/2 – 4 Cups shredded cheddar cheese, divided

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 powder.  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 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 hot.

Makes 8-10 servings.

Source: Slightly adapted from The Picky Palate.

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