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1
Cook wild rice according to package directions, until rice splits and curls into a c shape, exposing its chewy interior.
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2
Drain, if needed, and set aside.
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3
While the wild rice is cooking, proceed with the rest of the recipe.
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4
In a large pot over medium to medium-high heat, melt 4 tablespoons of the butter.
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5
Add the mushrooms, onion, carrots, and celery.
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6
Stir occasionally until the onions are translucent and the carrots are softened, about 1015 minutes.
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7
Stir in the garlic and cook for 2 minutes more.
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8
Preheat oven to 375 degrees F.
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9
Sprinkle the flour over the vegetables in the pot and stir to incorporate.
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10
Cook for 2 minutes.
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11
Then stir in the chicken broth.
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12
Bring the mixture to a gentle boil and cook for 45 minutes, until nicely thickened.
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13
Stir in the half-and-half and cook for another 2 or 3 minutes to thicken again.
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14
Add the soy sauce, parsley, thyme, salt, and pepper, stirring to combine.
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15
Then fold in the drained wild rice and chicken.
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16
Add the Gruyere and Parmesan, and fold to combine.
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17
Taste and adjust with additional salt and pepper, if desired.
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18
Transfer chicken wild rice mixture to a large casserole dish.
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19
Cover with a lid or piece of foil, and cook for 2025 minutes, or until it starts to bubble.
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20
Remove casserole from oven and top with bread cubes, leaving the outer edge of the casserole exposed.
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21
Slowly drizzle a fine line of melted butter over the tops of the bread cubes, aiming to hit as many of the bread cubes as possible.
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22
Sprinkle top of buttery bread cubes evenly with the 1/4 teaspoon of kosher salt and the 1/4 cup of Parmesan.
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23
Return casserole to the oven, uncovered, and bake for an additional 15 minutes, or until bread cubes are nicely browned and the casserole is hot and bubbling.
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24
Remove from oven, sprinkle with additional fresh parsley and thyme, and serve immediately.
