There were tons and tons of fantastic recipes to make. In fact the day I started searching was the same day Amy posted her top posts from 2013. I pretty much could have made any of these treats and been happy but using that post felt a bit like cheating. Plus part of the fun is search.
After digging around in the archives I found this recipe for chicken, cheddar and wild rice casserole that seemed perfect for dinner on a cold, winter day. Amy must have had the same thoughts since her posting date was the end of January too.
This chicken, cheddar and wild rice casserole exceeded our expectations. Mr J. was beyond ecstatic. I never make casseroles. It was warm and gooey with all sorts of cheesy flavor.
I liked knowing that it was full of carrots, celery, onions and wild rice. We ate this for days and it never got old. In fact it was pretty sad when the morning came and I realized there was no more left to pack up for lunch.
Thanks Amy for such a delicious recipe!
Cheesy Chicken, Cheddar and Wild Rice Casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients (serves 8)
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 stalks celery, finely diced
- 3 carrots, peeled and diced
- 2 cloves fresh minced garlic
- 2 cups shredded, cooked chicken breast
- 2 4.6 oz boxes of wild rice, prepared
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic salt
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 3 1/2 cups shredded cheddar cheese, divided
- 1/2 cup panko breadcrumbs
Preheat oven to 350 degrees.
Make sure rice is cooked and chicken is shredded.
In a large pot or dutch oven heat oil.
Saute onion, celery + carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Then add in chicken, prepared rice, salt, pepper + garlic salt. reduce heat to low.
For the Cheese Sauce:
Melt butter into a medium saucepan over medium-high heat. Whisk in flour, salt and pepper. Cook for about 3 minutes, until roux turns golden.
Slowly pour in chicken broth whisking continuously until thick and nearly boiling. Once thick remove from heat and immediately stir in 2 cups cheddar cheese until melted and smooth.
Pour cheese sauce into chicken/rice mixture then transfer to a 9×13 inch baking dish. Top with additional 1 1/2 cups cheddar cheese and panko breadcrumbs.
Bake for 25-30 minutes or until cheese is melted, golden. It should be bubbly along the edges.
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