I like casseroles that have all the benefits of casseroles, without ending up in the “midwest slop,” as I like to call it, category. I’m from the midwest! I will defend our name!
The concept for this baked casserole is kind of like a cousin of mac and cheese. Except you substitute the mac for rice. The milk for vegetable broth. Add some vegetables and keep all the cheese. It’s a really good and feels like comfort food, but a bit healthier.
No mayo, no cream soup. I’ve heard people say it’s the best thing they’ve made from pinterest. The husband got thirds.
1 cup rice
8 ounces wild rice
3 boneless, skinless chicken breasts (or a rotisserie chicken!)
1/4 cup olive oil, divided
1/2 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 onion, diced
2 stalks celery, diced
4 carrots, chopped
4 cloves garlic, minced
4 tablespoons butter
1/4 cup wheat flour
2 and 1/2 cups shredded cheddar cheese, divided
1 cup vegetable broth
1/2 teaspoon garlic powder
Prepare rice according to package instructions. I used to use a rice cooker, but lately I’ve been using my instant pot. And there’s always the classic stovetop method.
Preheat oven to 450 degrees. Arrange chicken in a 9×13, foil-lined baking dish. Drizzle chicken with 2 tablespoons olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 minutes. Shred or slice chicken. Lower oven temperature to 350 degrees.
Saute onion, celery, carrots, and garlic in a skillet with 2 tablespoons olive oil over medium heat for 7-8 minutes, until tender. Set vegetables aside.