Tuesday, January 28, 2014

Cheesy Chicken and Wild Rice Casserole

I made this little recipe tonight and it was a hit so I thought I'd share!

It isn't 100% the HEALTHIEST thing you could eat, but I think it has a lot of good in it, and it is something I think families will actually eat (mine did!) So why yes, it DOES still have BUTTER and CHEESE in it, it is still homemade and a definite improvement from the drive-thru or carry out you may have otherwise eaten! :)  (Progress ---> not perfection!)

As a heads up, this calls for chicken and rice that is already cooked. In an effort to be a "clean" eater, I like to buy the rice I have to cook and make it ahead of time, along with the chicken. You can boil, bake or roast the chicken for this recipe. 

If you have "hearty eaters" on your hands, simply leave the chicken breasts whole, and serve them on the side.  (I'd roast them)  That way, you will be able to serve them chicken, cheesy-vegetable wild rice and a vegetable on the side. (We liked it with broccoli, but we like everything with broccoli. ;) 

3 Tbsp. coconut (or olive) oil 
1 medium onion, diced
4 stalks celery, diced
6 carrots, peeled and chopped
2 cloves garlic, minced or chopped
2 C. shredded chicken, cooked
2 C. brown rice
2 C. wild rice
1 tsp. salt
1/2 tsp. pepper

4 Tbsp. butter
1/4 C. flour
1/4 tsp. salt
1/4 tsp. pepper
2 C. Chicken broth
2 C. shredded cheddar cheese 

Preheat oven to 350
Heat oil in dutch oven/large pot over medium heat.
Saute onion, carrots and celery about ten minutes (until tender). 
Add garlic, cook for 1 minute. 
Add chicken, both rices , salt and  pepper. 
Reduce heat to low. 

In a skillet, melt butter. 
Add flour, salt and pepper. 
Whisk in chicken broth.
As it begins to thicken add cheese and whisk in until melted. 

Stir sauce and chicken and rice together. Place in baking dish and top with cheese.  Bake 20-30 minutes.