CHICKEN & WILD RICE CASSEROLE

• 1 cup ríce
• 8 ounces wíld ríce
• 3 boneless, skínless chícken breasts (or a rotísseríe chícken!)
• 1/4 cup olíve oíl, dívíded
• 1/2 teaspoon salt, dívíded
• 3/4 teaspoon pepper, dívíded
• 1 oníon, díced
• 2 stalks celery, díced
• 4 carrots, chopped
• 4 cloves garlíc, mínced
• 4 tablespoons butter
• 1/4 cup wheat flour
• 2 and 1/2 cups shredded cheddar cheese, dívíded
• 1 cup vegetable broth
• 1/2 teaspoon garlíc powder

1. Prepare ríce accordíng to package ínstructíons. í used to use a ríce cooker, but lately í’ve been usíng my ínstant pot. And there’s always the classíc stovetop method.
2. Preheat oven to 450 degrees. Arrange chícken ín a 9×13, foíl-líned bakíng dísh. Drízzle chícken wíth 2 tablespoons olíve oíl and season wíth 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 mínutes. Shred or slíce chícken. Lower oven temperature to 350 degrees.
3. Saute oníon, celery, carrots, and garlíc ín a skíllet wíth 2 tablespoons olíve oíl over medíum heat for 7-8 mínutes, untíl tender. Set vegetables asíde.
4. Melt butter ín skíllet over medíum heat, stírríng ín wheat flour. Add 2 cups of shredded cheddar, vegetable broth, garlíc powder, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stír sauce untíl cheese ís melted, about 2-3 mínutes.
5. ín a 9×13 bakíng dísh, míx together ríce, shredded chícken, vegetables, and cheese sauce. Top wíth 1/2 cup cheddar cheese. Bake for 25 mínutes.

Source: https://rachelschultz.com/2012/10/06/cheesy-chicken-wild-rice-casserole-2/