Disclaimer: This recipe is not Paleo! It contains cheese, flour, and rice. Eat at your own risk!!!!
I have been fall obsessed this week. Its just so gorgeous here I cant help but embrace the season. I wanted to make something comforting and delicious tonight and this Chicken and Wild Rice Casserole most definitely fit the bill. It is so so good I was spooning the mixture straight from the pot to my mouth. This meal is easy to make ahead of time and you could freeze and serve later if needed.
Ingredients
- 1 yellow onion diced
- 4 carrots diced
- 4 stalks of celery diced
- 5 cloves of garlic finely diced
- 4 cups of shredded chicken breast ( I bought it already cooked and shredded off the Lunds salad bar to make my life easier)
- 2 cups white rice (buy the pre-cooked)
- 4 cups wild rice ( again buy the pre-cooked so much easier)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Sauce
- 4 tablespoons butter
- 1/4 cup floor
- 2 cups chicken broth
- 2 cups cheddar cheese
Recipe
- First brown the carrots, celery and onion in a bit of olive oil about 10 mins until soft over medium heat. Toss in the garlic for a minute at the end.
- Stir in all chicken, rice, salt and pepper and turn down heat to low.
- In a separate pan throw in butter till it melts. Whisk in flour, s&p, and broth. When its about boiling add the cheese until it melts.
- add the cheese mixture to the chicken mixture and pour in baking dish.
- Top with cheese and bake on 350 for 20 mins.
Enjoy!!!!!!!
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Ingredients |
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saute the veggies until soft |
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add chicken |
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add rice |
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melt butter |
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whisk in flour, s&p, and cheese |
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Add the cheese mixture to the chicken and rice |
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pour in dish |
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top with cheddar |
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Loving the new table |
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Out of the oven |
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My plate |
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Pete's plate |
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So good!! |
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