Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 1 cup (240 ml) heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 3 cups (about 650g) cooked rotisserie chicken, shredded (skin removed)
  • 2 cups (about 400g) cooked wild rice (follow package directions)
  • 1 cup (about 100g) frozen peas, thawed
  • 1/2 cup (about 50g) grated Parmesan cheese, for topping

Instructions:

  1. Heat olive oil in a large oven-safe skillet (or baking dish) over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add mushrooms and cook until softened and lightly browned, about 5 minutes more.
  2. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in heavy cream, thyme, and nutmeg. Season with salt and pepper to taste.
  3. Stir in shredded chicken, cooked wild rice, and thawed peas into the cream sauce. Mix well to combine.
  4. Sprinkle Parmesan cheese over the top of the casserole. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until heated through and the cheese is melted and lightly browned.
  5. Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.