Chicken and Wild Rice Casserole Recipe

Preheat the oven to 350 degrees Fahrenheit.
Add the wild rice blend plus 2 cups of the chicken broth to a medium pot set over medium-high heat. Once it’s boiling, reduce the heat to low and cover with a lid. Let the rice gently simmer for 25 minutes, then remove from heat and let it sit with the lid on for 10 minutes. Once cooked, drain the rice in a fine mesh strainer should any liquid remain. Set aside.
In the meantime, melt the butter in a large oven-safe skillet set over medium heat and cook the celery, carrot, and onion until soft, about 5-10 minutes. Note: If you don't own an oven-safe skillet, that's ok. Prepare as outlined and transfer to an oven-safe baking dish before topping with cheese and baking.
Add the mushrooms, garlic, paprika, Italian seasoning, salt, and black pepper and cook until the mushrooms have softened slightly, about 4 minutes.
Stir in the flour and cook for 1 minute, stirring continuously, then slowly whisk in the remaining cup of chicken broth, heavy cream, and sour cream. Whisk continuously until combined and it starts to thicken about 5 minutes.
Remove from heat and stir in one cup of the cheddar cheese and all the parmesan until melted. Then stir in the cooked and shredded chicken and cooked rice.
Tent with foil and bake for 15 minutes. Carefully stir then return to the oven to bake, uncovered, for an additional 20 minutes. Sprinkle the top with the remaining cup of cheese and bake until melted about 10 minutes.