This was a good, rich, creamy casserole. A good alternative to mac & cheese when you want veg and meat along with your cheesy carbs.
Cheesy Chicken and Wild Rice Casserole (GF)
3 Tablespoons butter
1 medium onion, finely diced
3 stalks celery, finely diced
6 carrots, peeled and diced
4 cloves fresh minced garlic
2 Cups shredded, cooked chicken breast
2 c wild rice pilaf – cook according to package directions (Trader Joe’s has good gluten free choices, check any package carefully to ensure GF)
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 Tablespoons butter
1/4 Cup corn starch
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with extra shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat butter in a medium dutch oven or pot over medium heat. Saute onion, celery and carrots (with pinch of salt) until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken and cooked rice. Turn off heat.
2. To prepare cheese sauce melt butter into a medium saucepan over medium heat. Whisk in corn starch, 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. Cook in dutch oven or optionally transfer to a 9×13 baking dish. Top with additional cheese and bake for 25-30. 8-10 servings
Adapted from here.