Tyler, TX — 3 tablespoons extra virgin olive oil

1 bunch of green onions, finely chopped

5 stalks of celery, finely diced

3 carrots, peeled and diced (or 1/2 cup of baby carrots diced)

1 1/2 cups of sliced portobello mushrooms

4 cloves of fresh minced garlic

2 cups shredded, cooked chicken breast

1 cups of steamed brown rice

2 cups of prepared wild rice

1 teaspoon sea salt

1/2 teaspoon crushed black pepper

Cheese Sauce

4 Tablespoons butter

1/4 cup all purpose flour (I prefer unbleached)

1/4 teaspoon sea salt

2 cups chicken broth

2 cups shredded sharp cheddar cheese

1/4 cup of sour cream

1/4 cream cheese

Top with 1 cup shredded sharp cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a non-stick pot over medium heat. Saute green onion, celery and carrots until softened, about 10 minutes. Add mushrooms, saute for another 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, rices, salt and pepper. Reduce heat.

2. To make cheese sauce melt butter into a medium saucepan over medium heat. Whisk in flour and salt, then slowly pour in chicken broth whisking as you go. Whisk until thick and nearly boiling, then stir in drop in cream cheese, sour cream and cheddar cheese until melted. Pour cheese sauce into rice mixture, mix with a wooden spoon and then transfer to a 9×13 inch baking dish. Top with additional sharp cheddar cheese and bake for 25-30 minutes or until cheese is melted and bubbly on the sides. I like to end it with a quick broil on high for a couple on minutes to make the cheese golden on top. Let cool for 10 minutes. Enjoy!