Cheesy Chicken Wild Rice Casserole
Ingredients
- 4 tbsp olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1/2 tsp dried thyme leaves
- 1 tsp rubbed sage
- 2 cups cooked chopped chicken such as rotisserie chicken
- 1 cup cooked U.S.-grown wild rice
- 2 cups cooked U.S.-grown brown rice
- 1/2 tsp kosher salt
- Fresh cracked black pepper to taste
For the Sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 tbsp sherry cooking wine
- Fresh cracked black pepper to taste
- 2 cups sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- Pinch rubbed sage for topping
Instructions
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Preheat oven to 350 degrees. Spray a 9x13-inch pan with non-stick cooking spray.
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Add olive oil, carrots, celery, and onions to a large pot or Dutch oven over medium-high heat. Sauté for 5-10 minutes. Stir in garlic, dried thyme leaves, and rubbed sage, cook for 1 minute. Stir in chicken, wild rice, brown rice, and salt and pepper. Cover. and remove from heat while you make the sauce.
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In a medium sauce pan, melt butter over medium-low heat. Whisk in flour, and whisk continuously for 1-2 minutes to cook out the raw flour. Slowly pour in the chicken broth while whisking, bring heat up to high until sauce is boiling. Reduce heat to low and whisk in sherry wine, fresh cracked pepper, and the 2 cups of sharp cheddar cheese. Once smooth and cheese is fully melted, pour sauce into the chicken and rice mixture. Stir to combine, and pour into the prepared baking dish. Top with Monterey Jack cheese. Bake for 25 minutes or until sides begin to bubble and cheese is melted.
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Sprinkle with rubbed sage for garnish and extra flavor.
Recipe Notes
Prep time does not account for rice cooking time. Make sure to read your rice instructions and plan for rice cooking time.
If casserole seems too dry, stir in additional chicken broth before transferring to baking dish.