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1
Make the wild rice In a large saucepan, combine all of the ingredients with a generous pinch each of salt and pepper.
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2
Cover with water and bring to a boil over high heat.
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3
Simmer over moderate heat until the rice is tender, about 1 hour.
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4
Drain well.
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5
Meanwhile, cook the Swiss chard Set a rack over a large rimmed baking sheet.
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6
In a pot, heat the oil.
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7
Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 1 to 2 minutes.
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8
Add the Swiss chard in large handfuls, letting each batch wilt slightly before adding more.
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9
Cook, stirring occasionally, until all of the chard is wilted, 8 to 10 minutes.
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10
Spread the chard out on the rack to drain and let cool completely.
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11
Squeeze out any excess water.
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12
Make the mushroom sauce In a large, deep skillet, heat 2 tablespoons of the oil until shimmering.
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13
Add half of the mushrooms and cook over moderately high heat, undisturbed, until browned on the bottom, 5 minutes.
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14
Cook, stirring, until the mushrooms are tender and browned all over, 5 minutes longer; transfer to a plate.
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15
Repeat with the remaining oil and mushrooms.
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16
Wipe out the skillet and melt the 2 tablespoons of butter in it.
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17
Add the onion, celery, garlic, thyme, rosemary and a generous pinch each of salt and pepper.
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18
Cook over moderate heat, stirring occasionally, until the vegetables are just starting to brown, about 8 minutes.
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19
Stir in the mushrooms.
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20
Sprinkle the flour over the vegetables and cook, stirring, until incorporated, about 2 minutes.
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21
Gradually whisk in the stock and bring to a boil, stirring frequently.
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22
Reduce the heat to moderate and simmer, stirring occasionally, until the sauce is thickened and no floury taste remains, about 7 minutes.
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23
Stir in the cream and season the sauce with salt and pepper.
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24
Preheat the oven to 375.
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25
Arrange half of the chicken in the bottom of a 9-by-13-inch or 4-quart baking dish thats at least 2 inches deep.
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26
Scatter half of the Swiss chard over the chicken, followed by half of the wild rice and half of the mushroom cream sauce.
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27
Repeat the layering once more with the remaining chicken, greens, rice and sauce.
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28
In a medium bowl, toss the panko with the 3 tablespoons of melted butter and sprinkle evenly over the casserole.
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29
Cover with foil and bake for about 35 minutes, until bubbling.
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30
Uncover the casserole and turn on the broiler.
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31
Broil 6 inches from the heat until the panko is lightly browned, about 3 minutes.
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32
Let stand for 10 minutes.
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33
Garnish with chopped parsley and serve.
