Ingredients

• 1 cup wild rice (or wild rice blend), uncooked
• 4 tablespoons butter
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 cup carrot, diced
• 8 oz mushrooms, sliced (optional)
• ⅓ cup all purpose flour
• 2 cups chicken broth
• 1 ½ cups milk
• 2 cups shredded sharp cheddar cheese, divided
• 3 cups cooked, shredded chicken (rotisserie works well)
• 1 (8 oz) can sliced water chestnuts, drained (optional)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste

Instructions

1. Cook wild rice according to package directions. Drain and set aside.
2. Melt butter in a large skillet over medium heat. Add onion, celery, carrot, and mushrooms cook 8–10 minutes until softened.
3. Sprinkle flour over vegetables and stir constantly for 1 minute.
4. Gradually whisk in chicken broth, then milk, stirring continuously. Simmer until thickened.
5. Stir in half the cheese until melted. Fold in cooked wild rice, chicken, and water chestnuts. Season with salt and pepper.
6. Transfer to a greased 9x13 inch baking dish. Top with remaining cheese.
7. Bake at 350°F for 25–30 minutes, until bubbling and golden. Rest 5–10 minutes before serving.

Notes

• Fully cook the wild rice before assembling  it won't soften further in the oven.
• Build the roux properly before adding liquid to avoid a lumpy sauce.
• Freezes well either baked or unbaked, for up to 3 months.

Storage

• Fridge: Airtight container, up to 4 days.
• Freezer: Up to 3 months, baked or unbaked.
• Reheat: Oven at 350°F, covered, 20–25 minutes or microwave individual portions in 1 minute bursts.

Nutrition Estimate (per serving)