# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.2 lbs), cut into bite-size pieces
→ Rice
02 - 1 cup uncooked wild rice blend
→ 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 mushrooms, sliced
08 - 1 cup frozen peas
→ Dairy & Broth
09 - 1 1/2 cups low-sodium chicken broth
10 - 1 cup 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, or to taste
→ Topping
18 - 1/2 cup breadcrumbs or gluten-free crumbs
19 - 2 tablespoons melted butter
# Method:
01 - Set oven to 375°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Cook onion, celery, carrots, and mushrooms until softened, about 5 to 6 minutes. Add garlic and cook for 1 more minute.
03 - Add chicken pieces to the skillet and stir until slightly browned but not fully cooked, about 3 to 4 minutes.
04 - Stir in wild rice, thyme, rosemary, salt, and pepper. Remove skillet from heat.
05 - In a large bowl, whisk together chicken broth, milk, and heavy cream or sour cream until blended.
06 - Add sautéed chicken and vegetables along with frozen peas to the liquid mixture. Stir thoroughly.
07 - Pour combined ingredients into prepared baking dish. Evenly sprinkle shredded cheese over the top.
08 - Mix breadcrumbs with melted butter in a small bowl, then sprinkle evenly over the cheese layer.
09 - Cover the dish with foil tightly and bake for 50 minutes.
10 - Remove foil and bake an additional 20 minutes until the top is golden and the rice is tender.
11 - Allow to rest for 10 minutes before serving.
