I had some rotisserie chicken leftover from my tostadas. We were due some rainy days and I wanted to make a casserole. So this is what I decided to do.

4oz Box of wild rice

2 Cups Chopped cooked chicken

8.5oz Package of microwave rice(I use a 7 grain blend)

8 Tbsl of butter

2 Tbls of chopped celery leaves(or celery if you prefer)

1/2 Onion chopped

1/3 Cup of matchstick carrots

1 8oz Package sliced mushrooms

1/2 Tsp ground sage

1 Tsp chopped fresh thyme

1/4 Cup of white wine

1 Bouillon cube

1 1/2 Cups chicken stock

1 Cup of half and half

1/2 Cup of heavy cream

1/4 Cup of parmesan cheese

1/3 Cup frozen peas

1 1/2 Cups grated gouda

1 1/2 Cups panko bread crumbs

2 Tbls of olive oil

I cook the wild rice the day before I need it, because it takes so long to cook it. Start by cooking the microwave rice. Stir together the cooked wild rice, the microwave rice and the cooked chicken and set it aside. Start your butter in a dutch oven on medium heat. When the butter is melted add in the celery, onion and carrots. Cook until the onion is translucent and add in your mushrooms. Cook the mushrooms until most of the liquid has cooked out. Add the wine and herbs and cook until the wine has cooked out. Add the flour and stir for about 1 minute and whisk in the stock, half and half and heavy cream. Add the bouillon cube and whisk until the sauce thickens. Off the heat whisk in the parmesan cheese. Stir in the rice mixture and frozen peas. Pour into a greased 2 qt baking dish. Top with the grated cheese. Mix your bread crumbs and olive oil together and sprinkle over the cheese. Bake at 350 for 40 minutes. Cover with foil if the bread crumbs start to get to brown.