***Cheesy Chicken and Wild Rice***

recipe found here - adapted

start to finish: 1 hour
 

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white or brown rice, prepared - or more if you want more servings, 4 cups at the most
16 oz prepared wild rice (I use two 4.2oz boxes of rice-a-roni)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
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Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese

1. Heat oil in a large saucepan over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture and stir. Serve! Salt & pepper to taste if needed.