Cheesy Chicken and Wild Rice Casserole

Sure, the cheese may cancel out the health effects of the wild rice and vegetables, but it also does a great job of masking them for my veggie-hating toddler.  I really love the mix of wild and white rice in this recipe, as well as the blend of cheese and crisp carrots and celery.

 Recipe:

Finely diced onion
3 celery stalks, finely diced
3 carrots, finely diced
2 Tbsp minced garlic
3 Tbsp olive oil

2 c cooked shredded chicken
16 oz prepared wild rice
2 C prepared white rice
1 tsp kosher salt
1/2 tsp pepper
1/4 tsp garlic salt

Cheese Sauce:
4 Tbsp butter
1/4 C flour
1/4 tsp kosher salt
1/4 tsp pepper
2 C chicken broth
2 C cheddar cheese, shredded

1 C cheddar cheese, shredded (for top)

Saute the onion, celery, carrots, and garlic in the olive oil.  Add rices, seasonings (in 2nd group of ingredients) and chicken.

To make the cheese sauce: in a sauce pan over medium heat, melt the butter, add the flour and seasonings and stir until it's a little thickened.  Whisk in the chicken broth.  Continue whisking and allowing it to simmer on low/med until thickened.  Add the cheddar cheese and stir until melted.

Poor veggie/rice/chicken mix into a 9x13 baking pan.  Poor the cheese sauce over, and then top with remaining cheddar.  Bake at 350 for 25-30 minutes.