cheesy chicken wild rice and veggie casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Casserole Mixture:3 carrots peeled and chopped fine1 small-med onion chopped fine3 stalks celery chopped fine2 zuchinni squash grated or chopped fine1 egg plant roasted and chopped2 cups cooked shredded chicken2 cups dry wild rice - cooked separately2 tbsp garlic - crushed1 cup shredded cheesecheese sauce:4 tbsp butter or margarine1/4 cup flour (I used oat flour)1/4 tsp salt1/4 tsp pepper2 cups shredded cheese
Cook chicken and rice separately - or use precooked options to save on time (keep in mind it may alter the nutritional information). Also, precook eggplant. I sliced mine, seasoned with a little salt and pepper and cooked in oven on high heat and top rack until done. Let cool and chop.
In a large pot cook the chopped onion, carrot, celery, and zucchini mix on med high for approx 10-15 mins until veggies are tender. Add in garlic and cook another 2-3 mins. Add in chicken, eggplant, and rice, then stir.
In a separate pot melt butter, whisk in flour, and seasonings, then slowly incorporate chicken broth. Bring to boil, and add 2 cups of the cheese until everything is incorporated. Add sauce mix to rice and veggies and mix. Transfer all ingredients to a large oven safe dish, sprinkle with remaining 1 cup of cheese and cook at 350 degrees approx 25 mins, or until cheese is bubbly.
Serving Size: makes approx 12-16 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GIRL*IN*MOTION.
In a large pot cook the chopped onion, carrot, celery, and zucchini mix on med high for approx 10-15 mins until veggies are tender. Add in garlic and cook another 2-3 mins. Add in chicken, eggplant, and rice, then stir.
In a separate pot melt butter, whisk in flour, and seasonings, then slowly incorporate chicken broth. Bring to boil, and add 2 cups of the cheese until everything is incorporated. Add sauce mix to rice and veggies and mix. Transfer all ingredients to a large oven safe dish, sprinkle with remaining 1 cup of cheese and cook at 350 degrees approx 25 mins, or until cheese is bubbly.
Serving Size: makes approx 12-16 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GIRL*IN*MOTION.
Nutritional Info Amount Per Serving
- Calories: 288.3
- Total Fat: 8.8 g
- Cholesterol: 42.8 mg
- Sodium: 366.6 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 6.3 g
- Protein: 21.8 g
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