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
1/2 teaspoon poultry seasoning
4 tablespoons flour
2 cups milk
3–4 cups cubed bread (dry, sturdy, or day old bread works best)
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.
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.
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).
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.