- 3 tbsp extra-virgin olive oil
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 4 oz can diced green chilies, drained
- 2 tbsp garlic, minced
- rotissarie chicken, deboned and diced
- 2 6 oz pkg long grain and wild rice mix, prepared according to package direction
- 1 tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- Cheese Sauce
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 cups chicken broth
- 2 cups cheddar jack cheese, shredded
- ½ cup sour cream
- 2 cups cheddar jack cheese, shredded
ingredients
directions
1. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onion and carrots until softened, about 10 minutes. Stir in green chilies and garlic and cook for 1 minute. Stir in chicken, rice mix, salt, pepper and garlic powder. Reduce heat to low. |
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Mix in sour cream. |
3. Pour cheese sauce into rice mixture. Pour half of rice mixture into a 9x13 baking dish. Top with 1 cup of remaining cheese. Repeat layers, ending with cheese. Cover and bake for 30 minutes Serve. |
