This casserole is chock-full of flavor! The best part, there is NO milk, NO cream, and NO cream of anything soups! Using a healthy version of whole grain wild rice keeps it easier on the waistline without sacrificing the “comfort food” taste!
3 TBSP olive oil
1 medium onion (chopped in chunks)
3 stalks celery (chopped into 1-2 inch pieces)
2 carrots (chopped into 1-2 inch pieces)
2 garlic cloves
2 cups shredded rotisserie chicken
2 cups prepared wild rice blend (I use Lundberg Wild Rice Blend from Whole Foods) Click HERE for the how to cook rice perfectly!
1 cup prepared white rice ( I use Jasmine)
1 tsp kosher salt & fresh ground pepper
FOR THE SAUCE
4 TBSP butter (unsalted)
1/4 cup flour
1/4 tsp kosher salt
1/4 tsp ground black pepper
2 cups chicken broth (fat-free/less sodium if you have it)
2 cups triple blend cheddar cheese* (divided)
Preheat oven to 350 degrees. In food processor, pulse onion, celery, carrot and garlic. Saute in olive oil in dutch oven or pot over medium heat until softened, about 10 minutes. Stir in chicken, both rices, salt & pepper. Reduce heat to low.
Melt butter in a sauce pan over medium high heat. Whisk in flour, salt and pepper to make a roux. Slowly pour in chicken broth, whisking constantly until thickened and almost boiling. Stir in 1/12 cups of cheese until melted.
Pour cheese sauce into rice & chicken mixture. Transfer to 9×13 baking dish. Top with remaining 1/2 cup shredded cheese. Bake for 30 minutes or until cheese is melted through.
Serve & Enjoy!