Ingredients
Equipment
Method
- Preheat oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil.
- Bake covered for 1 hour and 15 minutes until rice is tender but still slightly firm.
- While rice is cooking, melt 4 tablespoons of butter in a saucepan over medium heat. Add flour, salt, and poultry seasoning. Cook for 1 minute, stirring continuously.
- Gradually whisk in milk until smooth. Continue cooking and stirring until sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Melt remaining 6 tablespoons of butter and toss with cubed bread until evenly coated.
- Once rice mixture is done, remove foil. Add raw chicken pieces and creamy sauce. Stir to combine thoroughly.
- Arrange buttered bread cubes evenly on top of the casserole. Increase oven temperature to 450°F.
- Bake uncovered for 20-30 minutes until chicken is fully cooked (no longer pink) and bread cubes are golden brown.
- Let rest for 5 minutes, then garnish with salt, pepper, or fresh parsley before serving.
Notes
Use day-old bread for the topping as it absorbs butter without getting soggy. Ensure chicken is fully cooked (internal temperature of 165°F) before serving. This casserole can be made ahead and refrigerated before the final baking step.
