Warning: This dish is not at all healthy. At. All.
However, this dish was well-loved and was devoured in its entirety before I could put leftovers in the fridge.
“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 brown rice
2 cups cooked wild rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
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
Top with 1 1/2 Cups shredded pepperjack cheese
1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven
or pot 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 then transfer to a 9×13 inch baking dish. Top with additional
cheddar cheese and bake for 25-30 minutes or until cheese is melted