Sunday, October 3, 2010

Chicken and Rice Casserole

Always on the lookout for a good casserole.
Don't you love when you can throw it all together in one dish?
I found this one on Picky Palate (is that girl creative or what?!) and it was really good.
Good ol' comfort food...perfect for Fall.

3 Tbs. olive oil
1 onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
2 Tbs. fresh minced garlic
2 cups shredded, cooked chicken
3 cups (already cooked) white rice
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt

Cheese sauce:
4 Tbs. butter
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
2 cups chicken broth
2 cups shredded cheddar cheese

*Heat oil in a skillet on stove.  Saute onion, celery, and carrots for about 10 minutes.  Add garlic and cook for 1 more minute.  Stir in chicken, rice, salt, pepper and garlic salt.  Reduce heat to low.  Prepare cheese sauce by melting butter in a saucepan over medium heat.  Whisk in flour, salt, pepper and chicken broth.  Whisk continuously until thick and nearly bubbling.  Stir in cheese until melted.  Put rice mixture in a casserole dish and pour cheese sauce over it.  Stir to combine.  You can sprinkle some more cheese on top.  Bake for 30 minutes on 350.

*Her original recipe calls for 2 cups white rice and 2 cups wild rice.  I knew my kids wouldn't go for the black rice, so I just stuck with white.  3 cups was plenty.


Lisa said...

This looks so wonderful. I love dishes that are quick and easy and can be thrown together on busy nights.

Shelly said...

made this last night...YUM!! Everyone loved it and ate it up!! Thanks for the super yummy recipe!

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