This is one of my go to freezer meals - make a double batch for dinner tonight, and then freeze the other one for later! If you're like us and only need to cook for 2 (Cohen is at the picky food stage!), then a double batch will make 3-4 containers!
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Servings: 8 adults
- (2 cups shredded (Whole or 1/4 chicken)) Whole Chicken
- (3 Tbs) Olive Oil
- (1 finely chopped) Medium Onion
- (3 Stalks - finely chopped) Celery
- (3 peeled and diced) Carrots
- (2 Tbs) Garlic
- (2 Cups cooked (approx. 1 cup dry)) White Rice
- (16oz (approx. 4oz dry)) Wild Rice
- (1 tsp) Salt
- (1/4 tsp) Pepper
- (2 Cups) Chicken Broth
- (3 1/2 Cups shredded) Cheddar Cheese
- (1/4 tsp) Garlic Salt
- (4 TBS) Unsalted Butter
- (1/4 Cup) Flour
-Prepare both of the rices and chop up all the veggies
-Heat oil in a medium pot or dutch oven and saute onion, celery and carrots until softened. About 10 minutes. Stir in garlic and cook for 1 minute. Add in chicken, rice, salt, pepper and garlic salt
-For the cheese sauce - Melt butter in a medium saucepan. Whisk in flour, salt and pepper. Slowly add the chicken broth whisking constantly. Whisk until thick and nearly boiling, then stir in 2 cups of the shredded cheese until melted. Add the cheese sauce to the cooked rice and veggie mixture. Transfer to a 9x13 baking dish and top with the rest of the cheddar cheese.
-If you are freezing any of this, do so before baking.
Bake at 350* for 25-30 minutes or until cheese is melted through.