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Ingredients One per line	3 tablespoons olive oil 1 white onion, diced 3 stalks celery, diced 3 carrots, diced 1/2 or 1 bell pepper, diced 2 tablespoons garlic, minced 2 cups cooked chicken breast, shredded 2 1/2 cups uncooked white rice 6 ounces (or 3/4 c uncooked white rice) uncooked long grain and wild rice (I used Uncle Ben's) 6 tablespoons butter 1/2 cup whole wheat flour 2 cups vegetable or chicken broth 5-6 cups cheddar cheese, shredded Garlic salt Salt & pepper
Directions One per line	Preheat oven to 350°. Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions. I cooked the white rice in chicken stock and it added a lot of flavor. Stir in chicken, rices, and a dash of salt, pepper, and garlic salt, reduce heat to low. In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9Ã—13 baking dish. Pour cheese sauce over rices and top with remaining cheddar. Bake for 30-35 minutes.
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