Recipe: Chicken Wild Rice Casserole

I've got a super yummy casserole for you to make!  We don't make many casseroles in our house; but, you know those days when all you want is something warm, easy, and comforting, well this is a perfect recipe! Plus- Charlie loved it so that is always a keeper for me.  PLUS PLUS- it tastes excellent heated up the next day!

Source

Original recipe from Pinch of Yum

Ingredients:

1 onion

5 carrots

5 stalks celery

1 cup wild rice

3 cups chicken broth

1 lb. chicken breasts, cut into small pieces

10 tablespoons butter (divided)

1 teaspoon salt

½ teaspoon poultry seasoning

4 tablespoons flour

2 cups milk

3-4 cups cubed bread (dry, sturdy, or day old bread works best)

Directions:

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 and salt & pepper. Cover tightly with foil. Bake for 1 hour 15 minutes.

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

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 15-20 minutes until chicken is no longer pink and the bread cubes are golden brown.

Enjoy!