2 cups cooked or 1 pound raw chicken or turkey, cubed
10 Tablespoons butter, divided
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon poultry/chicken seasoning
4 Tablespoons flour
2 cups milk
5 cups cubed bread
Instructions:
Preheat oven to 350F.
Place onion, carrots, celery, wild rice and broth in a 9x13" pan or large casserole dish and bake for 1 hour 15 minutes.
When rice is almost done, melt 1/4 cup butter in a small saucepan over medium heat.
Add the flour, salt, pepper and poultry seasoning and cook for 1 minute.
Add the milk slowly, whisking constantly until smooth and thickened.
Mix sauce and chicken/turkey into cooked rice mixture until well combined.
Melt remaining 6 Tablespoons of butter and toss with bread cubes.
Increase oven heat to 450F.
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 412 Total Fat 21 g Cholesterol 71 mg Sodium 1087 mg Potassium 462 mg Total Carbohydrate 38 g Dietary Fiber 4 g Sugars 8 g Protein 20 g