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In a medium saucepan, combine the wild rice mix and 3 cups of the chicken broth. Bring to a boil over medium heat, cover, reduce heat to medium-low and cook until rice is tender and the broth is absorbed, about 30 minutes.
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Meanwhile, in a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until fragrant and slightly browned, about 3 minutes. Sprinkle in the flour and cook for 2 minutes to make a roux. Slowly stir in the milk and remaining 1 cup broth and stir until smooth and starting to thicken.
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Preheat oven to 350 F. Spray 9x13 baking dish with cooking spray.
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Add the cream cheese and 1 cup cheddar cheese to the roux and stir until the cheese is melted. Add the garlic salt, salt, pepper, broccoli and cooked rice and stir until well combined.
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Pour the broccoli mixture into the prepared baking dish and top with 1 cup cheddar cheese. Bake until the cheese is melted and bubbling, 15-20 minutes. Broil for up to 5 minutes if desired.