Ingredients

• 1.5 pound chicken breast, cooked and diced
• 0.75 cup wild rice, cooked
• 8 ounce mushrooms, sliced
• 1 onion, diced
• 3 tablespoon butter
• 3 tablespoon all-purpose flour
• 2 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup crispy fried onions
• 0.5 cup frozen peas

Steps

1. Preheat your oven to 350°F.
2. If using raw chicken, cook the chicken breast in a large skillet over medium-high heat until fully cooked (165°F internal temperature), about 12-15 minutes. Remove from heat, let cool slightly, then dice into bite-sized pieces. Set aside. (If using pre-cooked chicken, skip this step.)
3. In the same skillet, melt 3 tablespoons of butter over medium heat.
4. Add the diced onion and sliced mushrooms to the melted butter, stirring occasionally until the mushrooms are softened and the onions are translucent, about 5-7 minutes.
5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
6. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Continue stirring until the mixture thickens, about 2-3 minutes.
7. Reduce heat to low and stir in the heavy cream, dried thyme, salt, and black pepper until fully combined.
8. Remove the skillet from heat. Add the diced chicken, cooked wild rice, and frozen peas, stirring gently to combine.
9. Pour the mixture into a 9x13-inch baking pan, spreading it evenly.
10. Cover the baking pan with aluminum foil and bake for 25 minutes until heated through.
11. Remove the foil from the casserole and sprinkle the crispy fried onions evenly across the top.
12. Return the uncovered casserole to the oven and bake for an additional 10-15 minutes until the onions are golden and the edges are bubbling.
13. Remove from the oven and let rest for 2-3 minutes before serving.