Savory Rotisserie Chicken and Wild Rice Casserole with Herb-Infused Cream Sauce

Preheat your oven to 350°F (175°C). In a large saucepan, bring 4 cups of chicken broth to a boil and add 1 cup of wild rice.

Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender. While the rice cooks, melt 2 tablespoons of butter in a skillet over medium heat.

Add 1 chopped onion, 2 cloves of minced garlic, and 1 cup of diced carrots, cooking until the vegetables are softened, about 5 minutes.

Stir in 1 cup of chopped celery and cook for an additional 3 minutes. In a separate bowl, whisk together 1 cup of heavy cream, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and salt and pepper to taste.

Once the rice is cooked, combine it with the sautéed vegetables, 2 cups of shredded rotisserie chicken, and the cream mixture in a large mixing bowl.

Transfer the mixture to a greased 9x13 inch baking dish. Top with 1 cup of shredded cheddar cheese and sprinkle with 1/2 cup of panko breadcrumbs for added crunch.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool for 5 minutes before serving.

Garnish with fresh parsley for a pop of color and flavor.