# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts, approximately 1.2 lbs, cut into bite-sized pieces
→ Rice
02 - 1 cup uncooked wild rice blend (180 g)
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 2 medium carrots, sliced
06 - 2 cloves garlic, minced
07 - 1 cup sliced mushrooms (150 g)
08 - 1 cup frozen peas (150 g)
→ Dairy & Broth
09 - 1 1/2 cups low-sodium chicken broth (360 ml)
10 - 1 cup milk (240 ml)
11 - 1/2 cup heavy cream or sour cream (120 ml)
12 - 1 cup shredded Swiss or Gruyère cheese (100 g)
→ 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, or to taste
→ Topping
18 - 1/2 cup breadcrumbs or gluten-free crumbs (35 g)
19 - 2 tablespoons melted butter
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
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 minced garlic and cook for 1 additional minute.
03 - Add chicken pieces to the skillet, stirring occasionally, and brown lightly without fully cooking, approximately 3 to 4 minutes.
04 - Stir in wild rice, dried thyme, rosemary, salt, and black pepper into the skillet mixture. Remove from heat.
05 - In a large bowl, whisk together chicken broth, milk, and heavy cream or sour cream until blended.
06 - Add the sautéed chicken and vegetable mixture plus frozen peas to the bowl with liquids, stirring to combine evenly.
07 - Pour the combined mixture into the prepared baking dish. Evenly sprinkle shredded cheese on top.
08 - Mix breadcrumbs with melted butter in a small bowl and sprinkle this topping evenly over the cheese layer.
09 - Cover the baking dish tightly with aluminum foil and bake for 50 minutes.
10 - Remove foil and bake for an additional 20 minutes, or until the top achieves a golden color and rice is tender.
11 - Allow the casserole to rest for 10 minutes before portioning and serving.
