Cheesy Chicken and Wild Rice Casserole

1 tbsp Olive Oil
1 medium (2-1/2" dia) Onions, raw
1.5 cup Brown Rice, long grain
.67 cup Wild Rice
2 tsp Garlic
16 ounces Chicken Breast (cooked), no skin, roasted
1 tsp Coarse Kosher Salt, Morton (by DJARTIST)
.5 tsp Pepper, black
.25 tsp Salt
1 stick Butter, salted
.25 cup Flour, white
0.25 tsp Coarse Kosher Salt, Morton (by DJARTIST)
.25 tsp Pepper, black
4 cup (8 fl oz) Chicken Broth or Bouillon
4 cup, shredded Cheddar Cheese
1.5 cup, shredded Cheddar Cheese

If I freeze some of this, I don't add the cheese on the top until I am ready to bake it.

Cook wild rice in pan with 1 and 1/3 cup water. Bring water to boil, add wild rice, turn heat to low and cook, covered for 45 minutes. Cook brown rice in 3 cups water. boil water, add rice, turn heat to low and cook, covered for 45 minutes.Heat oil in large pot over medium heat. Saute onion until softened, about 10 minutes. Add garlic and cook 1 more minute. Stir in frozen peas and carrots and cook until carrots are slightly soft. Add both rices ,cooked and cubed chicken, 1 tsp of kosher salt , 1/2 tsp pepper and 1/4 teaspoon of garlic salt. Cook over lowest heat while making sauce.
Sauce: Melt 1 stick of butter over medium high heat. Whisk in flour, 1/4 tsp kosher salt, and 1/4 tsp pepper., then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling, then stir in 4 cups of shredded cheese until melted through. Pour cheese sauce into rice mixture and then transfer to a 10 x 15 inch baking dish, or a combination of smaller dishes. top with additional 1 1/2 cups shredded cheese. Bake at 350 for 25-30 minutes or until cheese is melted through. Serve. This is a big casserole, so I usually put it in several smaller casseroles, use one when I make it and freeze the others for later use. If frozen, thaw thoroughly before baking and bake a few extra minutes.

Serving Size: makes 16 servings from a 10 x15 inch baking dish

Number of Servings: 16

Recipe submitted by SparkPeople user THELMAANNVP.