Makes a 9 x 13-inch casserole.
3 tablespoons extra virgin olive oil
1 medium onions, finely diced
3 ribs celery, finely diced
3 carrots, peeled and diced
2 tablespoons fresh minced garlic
1 1/4 cups cooked Lundberg Wild Blend rice (from 3/4 cup uncooked Wild Blend rice)
1 teaspoons salt
1/2 teaspoon black pepper
2 cups shredded, cooked chicken breast
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 for sauce
1 1/2 cups shredded cheddar cheese for topping
Preheat oven to 350°F. Heat oil into a large pot over medium heat. Sauté onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in rice, salt, and pepper.
To prepare cheese sauce, melt butter into a large saucepan over medium high heat. Whisk in flour, salt, and pepper. Slowly pour in chicken broth, whisking continuously. Whisk until thick and nearly boiling, then stir in cheese until melted. Pour cheese sauce into cooked rice mixture. Stir in chicken.
Pour into a 9 x 13 inch baking dish. Top with 1 ½ cups of shredded cheddar cheese. Bake for 25-30 minutes or until cheese is melted through.