Cook the Wild Rice: In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the Chicken: If you haven’t already, cook the chicken breasts until fully done. You can grill, bake, or poach them. Once cooked, shred the chicken breasts using two forks and set aside.
Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Add the sliced mushrooms, dried thyme, dried sage, salt, and pepper. Cook until the mushrooms are tender, about 5-7 minutes.
Make the Roux: Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 2-3 minutes, stirring constantly. Gradually pour in the milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes.
Combine Ingredients: In a large mixing bowl, combine the cooked wild rice, shredded chicken, mushroom sauce, and frozen peas. Mix well to combine. Taste and adjust seasoning if necessary.
Assemble the Casserole: Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top.
Top with Breadcrumbs: In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
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