Chop the veggies and mince the garlic. Add to a casserole dish with wild rice and chicken broth.
Cover dish tightly with foil and bake for 1 hour and 15 minutes.
Dice the rotisserie chicken into bite-sized pieces and set aside.
When the rice is almost done cooking, melt 4 tablespoons of butter in a saucepan. Add flour, salt and poultry seasoning; let cook for 1 minute. Add the milk and 1/2 cup Parmesan cheese; cook and stir until thickened. Remove from heat.
If you want to make the breaded topping, melt the other 4 tablespoons of butter and toss with the bread cubes.
When the rice is done cooking, remove pan from the oven. Add the chicken and sauce; stir to combine. Add the bread cubes to the top and sprinkle with the remaining Parmesan cheese.
Increase the oven temperature to 400 degrees F. Return pan to the oven (uncovered) and bake for 15-20 minutes.