# Components:
→ Poultry
01 - 4 boneless, skinless chicken breasts, approximately 1.2 lbs, cut into bite-sized pieces
→ Rice
02 - 1 cup uncooked wild rice blend
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 stalks celery, diced
05 - 2 medium carrots, sliced
06 - 2 cloves garlic, minced
07 - 1 cup sliced mushrooms
08 - 1 cup frozen peas
→ Dairy & Broth
09 - 1 1/2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream or sour cream
12 - 1 cup shredded Swiss or Gruyère cheese
→ Pantry & Spices
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon dried rosemary
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon salt, adjust to taste
→ Topping
18 - 1/2 cup breadcrumbs or gluten-free crumbs
19 - 2 tablespoons melted butter
# Preparation Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion, celery, carrots, and mushrooms for 5 to 6 minutes until softened. Add garlic and cook for one additional minute.
03 - Add chicken pieces to the skillet and cook, stirring constantly, until lightly browned but not fully cooked, about 3 to 4 minutes.
04 - Stir in wild rice, dried thyme, rosemary, salt, and pepper into the skillet. Remove from heat.
05 - In a large mixing bowl, whisk together chicken broth, milk, and heavy cream or sour cream until blended.
06 - Add the sautéed chicken and vegetables mixture along with frozen peas to the creamy mixture. Stir until well combined.
07 - Pour the combined mixture into the prepared baking dish and evenly sprinkle shredded cheese over the top.
08 - Mix breadcrumbs with melted butter in a small bowl, then sprinkle this topping evenly over the cheese layer.
09 - Cover the dish tightly with aluminum foil and bake for 50 minutes.
10 - Remove the foil and bake for an additional 20 minutes until the topping is golden and rice is tender.
11 - Allow the casserole to stand for 10 minutes before serving.
