Rinse wild rice. Add to a small saucepan with 1 1/4 cups water, a pinch of salt and the bay leaf. Bring to a simmer, then cover, reduce heat to low and simmer for 35-50 minutes until done (add more water if it gets too dry, and drain any excess water when done). Discard bay leaf and set aside.
Preheat oven to 375F.
Melt 4 Tablespoons butter in large skillet over medium heat.
Add the leeks, celery and a sprinkle of salt/pepper. Saute until tender, about 10 minutes.
Add the flour to the vegetables and stir until combined.
Pour in the milk and bring to a simmer, whisking constantly until no lumps remain. Reduce heat to low.
Add the cream, broth, thyme, nutmeg, 1/2 teaspoon salt & 1/2 teaspoon pepper. Simmer until it thickens into a nice sauce (about 5 minutes).
Add the cooked chicken or turkey, wild rice and cheese and stir until cheese is melted. Transfer to a 9x13 pan or large casserole dish.
Melt remaining 4 Tablespoons butter and mix with bread cubes.
Add buttered bread cubes to the top of the rice mixture and bake for 20-30 minutes or until chicken is done, casserole is bubbly and bread is golden brown (if top is getting too brown, cover with foil for last 10 minutes).
Nutrition Info Per Serving: Calories 507 Total Fat 31 g Cholesterol 123 mg Sodium 582 mg Potassium 376 mg Total Carbohydrate 33 g Dietary Fiber 2 g Sugars 7 g Protein 26 g