Monday, June 24, 2013

Cheesy Chicken, Veggie, & Rice Casserole

I love this recipe. It can serve it crowd. It can feed picky eaters. It can be made ahead of time and frozen. It's easy to make for a family who just had a baby or something. I've made it four times in the last couple months, which is a TON for me (I normally don't like to repeat recipes)! It's tasty, and it doesn't even have any of those "cream of ____" soups in it! 

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Recipe adapted from here.

3 tbsp olive oil
1 medium onion, diced
5 stalks celery, diced
4 carrots, peeled and diced
2 tbsp minced garlic
2 cups shredded, cooked chicken (rotisserie chicken meat works great!)
2 cups steamed white rice
2 packages Uncle Ben's w"long grain & wild" Ready Rice, prepared
1/2 tsp salt
1 tsp pepper, divided
1/4 tsp garlic powder
4 tbsp butter
1/4 cup flour
2 cups low-sodium chicken broth
3 1/2 cups shredded cheddar cheese, divided

1. Heat oil in a really big skillet over medium heat. Saute onion, celery, and carrots until tender (10-12 minutes). Stir in garlic and cook for one more minute. Stir in chicken, both rices, salt, 1/2 tsp pepper, and garlic powder. Reduce heat to low.
2. In a separate medium saucepan, melt butter over medium-high heat. Whisk in flour and 1/2 tsp pepper. Pour in chicken broth, whisking continuously. Whisk until thick and starting to boil. Stir in 2 cups cheddar cheese and stir until melted. 
3. Pour cheese sauce into rice mixture, then transfer to a 9x13 baking dish.
{if you want to freeze it, cover and freeze at this point - thaw before continuing}
4. Top with 1 1/2 cups shredded cheddar.
5. Bake at 350 for 25-30 minutes, or until cheese is melted through.

(this is the wild rice I use, but any prepared wild rice will probably do)

(sauteed veggies)


(chicken and rice added)

(cheese sauce)

(cheese sauce added in)

(in the 9x13...)

(cheese on top)

(all done!)



1 comment:

  1. Looks yummy! I will have to try this one out! Thanks for sharing!