A creamy, cheesy, and hearty casserole packed with tender chicken and nutty wild rice, perfect for a comforting family meal or meal prep.

2 cups cooked wild rice

2 cups cooked chicken, diced or shredded

1 ½ cups shredded cheese (cheddar, mozzarella, or a blend)

1 cup mushrooms, sliced (optional)

1 small onion, diced

2 cloves garlic, minced

1 cup frozen peas or chopped broccoli (optional)

2 tablespoons butter

2 tablespoons all-purpose flour

1 ½ cups chicken broth

1 cup heavy cream or whole milk

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme or rosemary

½ cup breadcrumbs or crushed crackers (optional)

2 tablespoons melted butter

1 tablespoon chopped fresh parsley (for garnish)

Cook the Wild Rice: Prepare according to package instructions, then drain excess liquid and set aside.
Prepare the Sauce: In a saucepan, melt butter over medium heat. Add diced onion and cook until soft. Stir in minced garlic and cook for another 30 seconds. Add flour and stir for one minute. Slowly pour in chicken broth and cream while whisking. Cook until thickened. Add salt, pepper, and thyme.
Combine Ingredients: In a large bowl, mix cooked wild rice, chicken, mushrooms, and peas. Pour in the sauce and stir to combine.
Assemble the Casserole: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the mixture evenly. Sprinkle shredded cheese on top.
Add Topping: Mix breadcrumbs with melted butter and sprinkle over the casserole.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until golden brown and bubbly.
Let Rest and Serve: Allow to cool for 5 minutes, garnish with fresh parsley, and serve warm.