Cheesy Chicken and Wild Rice Casserole

Here's another recipe I found on Pinterest (love pinterest!) that I made for dinner tonight. A delicious fall dish! My family really liked it.

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 steamed white rice
2 Cups prepared wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Cheese Sauce:
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
3 1/2 – 4 Cups shredded cheddar cheese, divided
Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or 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 powder. Reduce heat to low.

To prepare cheese sauce melt 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 2 cups 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 hot.

Makes 8-10 servings.