Gluten Free Cheesy Chicken and Wild Rice Casserole
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups cooked WILD black rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
4 Tablespoons butter
2 TBSP Maninis Gluten-Free Multipurpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese
First thing you need to do is cook your chicken. I sear mine on each side and then add about 1 cup chicken broth. Cover and cook on medium heat for about 20 minutes. After you can take the lid off and shred the chicken with a fork. You can also just use any leftover chicken instead, it just has to be cooked before adding it to this recipe.
The rice should have cooking instructions on the back. For me it was 1 cup rice to 2 cups broth in my rice cooker.
Preheat oven to 350 degrees F. Heat oil into a medium pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes.
Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
Now it is time to make the cheese sauce. Place butter into a medium saucepan over medium high heat. Whisk in flour, 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 then transfer to a 9×13 inch baking dish.
Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.