Chicken Wild Rice Casserole

• onion↗1
• carrots↗5
• stalks celery↗5
• wild rice↗1 cup
• chicken broth↗3 cup
• chicken breasts, cut into small pieces↗1
• butter (divided)↗10 tablespoon
• salt↗1 teaspoon
• poultry seasoning0.5 teaspoon
• flour↗4 tablespoon
• milk↗2 cup
• cubed bread (dry, sturdy, or day old bread works best)3

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees. Chop the onion, carrots, and celery. Place in a large baking dish. Add the wild rice and the broth. Cover tightly with foil. Bake for 1 hour 15 minutes.

2. 2

   When the rice is almost done, melt four tablespoons butter in a small saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for one minute. Add the milk slowly, whisking to form a thick, creamy sauce.

3. 3

   If you want the topping, melt the remaining six tablespoons butter and toss with the bread cubes. (I’ve also made it without the topping and it’s still delicious).

4. 4

   When the rice is done, remove foil, add raw chicken and creamy sauce, and stir to combine. Arrange the bread in a layer on top. Turn the heat up to 450 and bake uncovered for another 20-30 minutes until chicken is no longer pink and the bread cubes are golden brown. Top with salt, pepper, and/or parsley for a pop of green color.