Chicken and Wild Rice Casserole

Instructions

1. Prepare the rice and chicken
   Cook the wild rice blend according to package instructions. If you haven't already, cook and shred or dice the chicken. You can use rotisserie chicken for convenience. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Sauté the vegetables
   Heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add mushrooms and continue cooking until they release their moisture and begin to brown, about 5 minutes more. Add garlic and cook for 30 seconds until fragrant.
3. Make the creamy sauce
   Sprinkle flour over the vegetables and stir to coat, cooking for 1-2 minutes. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Stir in half-and-half, thyme, salt, and pepper. Simmer gently for another 2-3 minutes until the sauce coats the back of a spoon.
4. Combine casserole ingredients
   Remove the sauce from heat and stir in 1/2 cup of the Gruyère cheese until melted. Add the cooked wild rice and shredded chicken to the sauce, stirring gently to combine everything evenly. Taste and adjust seasoning if needed.
5. Bake the casserole
   Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup of Gruyère cheese over the top. Bake in the preheated oven, uncovered, for 25-30 minutes until bubbly around the edges and lightly golden on top.
6. Finish and serve
   Let the casserole rest for 10 minutes before serving to allow it to set and cool slightly. Garnish with additional fresh thyme if desired before serving hot.