3-carrots, medium dice
2-Ribs celery medium dice
1-onion medium dice
1-green pepper, medium dice
½ pound butter
1-pound cooked diced chicken
1-can cooked wild rice or cook your own
2- cup shredded Mozzarella cheese
2- cup shredded cheddar cheese
1 Tablespoon chicken base
1-pint heavy cream
1 Tablespoon Dijon mustard
1 Tablespoon Chef Politte’s Gourmet Poultry Seasoning.
Dice all the vegetables for your mirepoix and set into a large bowl.
Melt the butter in a large skillet, and add the mirepoix, and sweat the mirepoix for about 5-7 minutes until the carrots and celery are soft.
Add the chicken and stir into mixture
Add the heavy cream, chicken base, Dijon mustard and any seasonings.
Stir and reduce to thicken
Add the cheeses and the cooked rice, stir well, and add to a well-greased casserole dish.
Bake covered for 1 hour at 350 degrees, until the cheeses are completely melted.