cheesy chicken wild rice and veggie casserole

Casserole Mixture:
3 carrots peeled and chopped fine
1 small-med onion chopped fine
3 stalks celery chopped fine
2 zuchinni squash grated or chopped fine
1 egg plant roasted and chopped
2 cups cooked shredded chicken
2 cups dry wild rice - cooked separately
2 tbsp garlic - crushed
1 cup shredded cheese

cheese sauce:
4 tbsp butter or margarine
1/4 cup flour (I used oat flour)
1/4 tsp salt
1/4 tsp pepper
2 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.