Recipe of the Week: New Mexican Cheesy Chicken & Wild Rice Casserole

I found this cheesy recipe on Pinterest, but you can find the original post on Picky Palate.  The first time I made it we really liked it, but found it a little plain.  Since everything in New Mexico has green chiles thrown in, the second time I made it I added a 4 oz can of mild green chiles and mushrooms.  It definitely helped, but I think I'll use medium green chiles next time because I'd like even more spice. Albert loved the green chilis and even added some green chile sauce on top.

  • 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
  • 4 oz green chiles
  • 2 Cups shredded, cooked chicken breast
  • 2 Cups steamed white rice
  • 16 oz cooked wild rice (you can get some at Trader Joes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic salt

Cheese Sauce
  • 4 Tablespoons butter
  • 1/4 Cup all purpose {Jules GF} flour (or cornstarch)
  • 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 cheddar 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 green chiles 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 through.  Serve.


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