Chicken Wild Rice Garbanzo Bean Casserole

O Lord, do not rebuke me in Your anger,

Nor chasten me in Your wrath.

² Be gracious to me, O Lord, for I am pining away;

Heal me, O Lord, for my bones are dismayed.

³ And my soul is greatly dismayed;

But You, O Lord— how long? Ps 6

Ingredients:

1 cup wild rice cooked in 4 cups chicken broth

8 oz chicken cooked and cubed
1 cup cooked garbanzo beans

1/2 cup butter (1 stick)

2 large carrots peeled and diced

1 onion diced

3 cloves garlic minced

2 apples diced (I used pink lady apples)

2 tsp salt

1/4 cup fresh rosemary leaves

1/3 cup white whole wheat flour

2 cups milk

1/4 cup shredded cheese

Directions:

1. heat the butter on medium heat in a large pot

2. add carrots, onion, garlic, apples, rosemary, and salt and cook for ~ 10 minutes on medium heat while stirring

3. add flour and cook for ~ 2 minutes while stirring

4. add milk and bring to a boil while stirring

5. add the rice and chicken and bring to a boil

6. simmer on low heat for ~ 15 minutes

7. pour into large baking tray and sprinkle with cheese; cover with aluminum foil

8. bake for ~ 15 minutes at 350 degrees F (optional; if prepared ahead of time)