3 boneless, skinless chicken breasts (or a rotisserie chicken!)
¼ cup olive oil, divided
½ teaspoon salt, divided
¾ teaspoon pepper, divided
1 onion, diced
2 stalks celery, diced
4 carrots, chopped
4 cloves garlic, minced
4 tablespoons butter
¼ cup wheat flour
2 and ½ cups shredded cheddar cheese, divided
1 cup vegetable broth
½ teaspoon garlic powder
INSTRUCTIONS
Prepare rice according to package instructions. I used to use a rice cooker, but lately I've been using my instant pot. And there's always the classic stovetop method.
Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with 2 tablespoons olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Roast for 45 minutes. Shred or slice chicken. Lower oven temperature to 350 degrees.
Saute onion, celery, carrots, and garlic in a skillet with 2 tablespoons olive oil over medium heat for 7-8 minutes, until tender. Set vegetables aside.
Melt butter in skillet over medium heat, stirring in wheat flour. Add 2 cups of shredded cheddar, vegetable broth, garlic powder, ¼ teaspoon salt, and ½ teaspoon pepper. Stir sauce until cheese is melted, about 2-3 minutes.
In a 9x13 baking dish, mix together rice, shredded chicken, vegetables, and cheese sauce. Top with ½ cup cheddar cheese. Bake for 25 minutes.
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