• 1 onion, chopped
• 5 carrots, chopped
• 5 celery stalks, chopped
• 1 cup wild rice
• 3 cups chicken broth
• 1 lb. chicken breasts, cut into small pieces
• 10 tablespoons butter, divided
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 4 tablespoons flour
• 2 cups milk
• 3–4 cups cubed bread (dry, sturdy, or day-old bread works best)

1. Preheat the oven: Set it to 350°F (175°C).
2. Prepare vegetables and rice: Chop onion, carrots, and celery. Place in a large baking dish, add wild rice and chicken broth. Cover tightly with foil and bake for 1 hour and 15 minutes.
3. Make the creamy sauce: Melt 4 tablespoons butter in a small saucepan. Stir in flour, salt, and poultry seasoning for 1 minute. Gradually whisk in milk until thick and creamy.
4. Prepare the topping (optional): Melt remaining 6 tablespoons butter, toss with cubed bread.
5. Assemble the casserole: Once rice is done, remove foil. Add raw chicken and creamy sauce, mixing well. Top with buttered bread cubes.
6. Finish cooking: Increase oven to 450°F (230°C) and bake uncovered for 20–30 minutes until chicken is cooked through and bread is golden.
7. Garnish: Add a pinch of salt, pepper, or parsley if desired.

• Use day-old or sturdy bread for the topping to ensure crispiness.
• Slice vegetables uniformly for even cooking.
• Check chicken for doneness; internal temperature should reach 165°F (74°C).
• Cover the casserole while baking the rice to prevent drying.

• Serve hot with a side of steamed vegetables or a fresh green salad.
• Perfect as a hearty main for family gatherings or potlucks.
• Pairs well with mashed potatoes or a simple bread roll.

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