Cheesy Chicken and Wild Rice

This is heavy in our rotation of meals. It has replaced Chicken Pot Pie (for the time being).  It is rather easy to put together, and portions of it can be done ahead of time.

3 tbs. olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, diced

2 tbs. garlic, minced

2 c. steamed white rice

16 oz. prepared wild rice (I use a seasoned Mahatma Wild Rice package)

2 c. chicken, cooked and shredded

Cheese Sauce:

4 tbs butter

1/4 c. all purpose flour

salt and pepper

2 c. chicken broth

2 c. shredded cheese

Saute the veggies in olive oil.  After the rice and veggies are both fully cooked, mix them together.

Put rice in bottom of a 9x13 pyrex dish and cover with chicken.

For the cheese sauce:

Melt butter in a saucepan. Add flour and whisk until combined. Add salt and pepper to taste. Add chicken broth and bring to a boil (it will be thick). Take off the heat and add in the cheddar cheese. Whisk together until combined and smooth. 

Pour over the chicken and rice in the pan, and spread to evenly cover.

Bake at 350 for 25-30 min.  Let it cool for 5-10 min. Serve in bowls.

Yummy baked cheezy goodness.