This is another Pinterest recipe.  If you LOVE wild rice then this is a recipe for you.  I found out that I’m not a huge fan of it and my kids, well, let’s just say that some of them were crying…..  If I do make this again, which at this point I’m not sure of, then I will not put as much wild rice in it, maybe a 1/2 cup or maybe just omit the wild rice altogether.  Without the wild rice this is pretty similar to the Rice Bake recipe in my cookbook.  Though it is a bit different and definitely has great flavor.
 3 Tablespoon olive oil
1/2 onion, chopped
1 handful baby carrots, chopped
1 stalk celery, chopped
3 cloves garlic, minced
2 cups cooked chicken, chopped OR shredded
2 cups cooked rice
16 oz prepared wild rice (2 cups cooked) I would not use this much IF I make this again.
1 teaspoon salt
1/2 teaspoon pepper OR to taste
1/2 teaspoon Costco Kirkland’s No-Salt seasoning
Cheese sauce:
2 cups chicken stock (DIVIDED use)
2 Tablespoons cornstarch
salt & pepper
Morton’s Nature Seasoning
2 cups shredded cheddar + 1 cup shredded cheddar (for topping)
Heat oven to 350
Grease a 9X13 baking pan
Sauté onion, celery an carrots in olive oil over medium heat in a large pot.  Cook until soft and caramelized, maybe 15 minutes.  Add garlic and cook 1 minute, stir.  Add the chicken and both rices. Turn off heat and set aside.
Make the cheese sauce using a medium pot bring 1 cup of stock to a boil.  In a separate bowl combine the other cup of stock, the spices and the cornstarch whisk until smooth.  Add this to boiling stock and whisk until begins to thicken. Reduce heat to low and add 2 cups cheese and stir until melted.  Add this to the chicken and rice mixture, stirring well.
Put the cheesy chicken mixture into prepared pan and bake 25-30 minutes.

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