| 3 Tbsp Olive Oil | 2 Cups White Rice, cooked |
| 1 Sm Onion, diced | 1 Package Uncle Ben’s Wild Rice |
| 3 Stalks Celery, diced | 1 tsp Salt |
| 3 Carrots, peeled and diced | 1/2 tsp Black Pepper |
| 2 tsp Minced Garlic | 1/2 tsp Garlic Salt |
| 2 Cups Shredded Chicken | 1 Cup Crushed Croutons (optional) |
Cheese Sauce
| 4 Tbsp Butter | 2 Cups Chicken Broth |
| 1/4 Cup Flour | 2 Cups Cheddar Cheese, shredded |
| 1/4 tsp Salt | |
| 1/4 tsp Pepper |
Cook wild rice according to package directions. Dice onions, celery, and carrots. Preheat oven to 350. Heat olive oil in a large dutch oven or large pot. Saute vegetables until soft. Add garlic, chicken, white rice, wild rice, salt, pepper, and garlic salt.
Prepare cheese sauce by melting butter in a medium sauce pan. Add flour, salt and pepper to combine. Stir in chicken broth and whisk constantly until sauce thickens and almost boils. Add cheese and stir until melted.
Add cheese sauce to rice mixture and pour into a 9×13 baking dish. Top with crushed croutons if desired.
Bake at 350 for 25 minutes.
