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Cheesy Chicken And Wild Casserole

Cheesy Chicken And Wild Rice Casserole

Servings: 8-10

Cheesy Chicken And Wild Casserole


  • 3 tablespoons olive oil
  • 1 white onion, cut into diced
  • 3 celery diced
  • 3 carrots, cut into cubes
  • 2 tablespoons minced garlic
  • 2 cups of cooked chicken breast, shredded
  • 1 cup of white rice
  • 16 ounce wild rice
  • 3 tablespoons butter
  • 1/4 cup whole wheat flour
  • 1 cup of vegetable soup
  • 4 cups of cheddar cheese shredded
  • Garlic salt
  • Salt and pepper


  1. The oven is preheated to 350 degrees. Heat the oil, onions, celery, garlic and carrots in a wok for 10 minutes. Prepare wild rice and white rice according to the packing instructions.
  2. Pour in chicken, rice and a pinch of salt, pepper and garlic. Reduce heat.
  3. Melt the butter in the medium heat pot. Add flour, vegetable soup and a little salt and pepper to stir. Continue to stir until boiling. Add 2 cups of chopped cheddar cheese and continue to stir until melted. Transfer the chicken and rice mixture to a greased 9 x 13 baking pan. Pour the cheese sauce on the rice and then cheddar the cheese. Bake for 30-35 minutes.

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