Ingredients
Units
Scale
- 1 onion, chopped
- 5 carrots, chopped
- 5 stalks celery, 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 sturdy bread, cubed (day-old works best)
- Salt, pepper, or fresh parsley, for garnish
Instructions
- Preheat your oven to 350°F. In a large baking dish, combine the chopped onion, carrots, celery, wild rice, and chicken broth. Cover tightly with foil and bake for 75 minutes.
- Melt 4 tablespoons of butter in a saucepan over medium heat. Add the flour, salt, and poultry seasoning, stirring to blend. Cook for 1 minute, then gradually whisk in the milk to form a smooth sauce.
- Melt the remaining 6 tablespoons of butter. Toss with the cubed bread until coated. Once the rice is cooked, remove the foil. Add chicken pieces and creamy sauce to the rice mixture and stir to combine. Arrange buttered bread cubes on top.
- Increase heat to 450°F and bake uncovered for an additional 20-30 minutes until chicken is cooked and bread is golden brown. Garnish with salt, pepper, or fresh parsley and let rest for 5 minutes before serving.
Notes
For variations, consider adding vegetables like peppers or peas, sprinkle cheese on top for a cheesy crust, or swirl in fresh herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Category: Main course
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg