Cheesy Chicken and Wild Rice Casserole

Jenny over at Picky Palate is the creator of this delicious recipe. The pictures are also her's, not mine. She is not only an amazing cook, but an amazing photographer.

I love the wild rice in this recipe, but it isn't something everyone has in their home store. You can easily substitute just all white rice and the dish is still wonderful! Otherwise, I've adapted it to include all THRIVE ingredients!

1/3 c. THRIVE freeze dried onion
1/2 c. THRIVE freeze dried celery
1/4 c. THRIVE carrot dices
1 1/2 c. THRIVE freeze dried chicken
2 c. steamed white rice
1 c. prepared wild rice
1 tsp. salt
1 c. water
1 c. THRIVE cheddar cheese, hydrated (see instructions for hydrating freeze dried cheese)

Cheese Sauce:
4 T. THRIVE Butter Powder
2 T. Water
1/4 c. All purpose flour
1/4 tsp salt
2 1/2 c. water
4 T. THRIVE chicken bullion
1 1/2 c. THRIVE cheddar cheese

Preheat oven to 350 degrees. Make cheese sauce. (see directions below)
Mix onion, celery, carrots, chicken, rices, salt and water in casserole dish. Pour cheese sauce over rice mixture, then top with additional hydrated cheese. Bake for 25-30 minutes or until cheese is melted through.

To make cheese sauce:
Mix bullion and 2 1/2 c. water. Mix butter powder and 2 T. water in small saucepan over medium-high heat. Whisk in flour and salt then slowly pour in water and bullion whisking continuously. Whisk until thick and nearly boiling, then stir in cheese until melted. Set aside.

Total Cost for #10 cans required for this recipe: $176.83**You will get: 5 Casseroles, use all your cheese and have $101.89** in the other ingredient left over.