Mushroom and Wild Rice Casserole

1: Cook 1 cup of wild rice (which will yield 3 cups).

2: Grill 2 large chicken breasts, let them rest for 7 minutes, then shred in a mixer.

3: Shred up a 5 oz block of Gruyere cheese for later.

4: Sauté a 1/2 cup of chopped yellow onion in a skillet with olive oil.

5: When the onion is translucent, add in 2 cups of pulled apart mushrooms (not sliced) and sauté until soft.

6: Stir in 1 clove of garlic (minced) and 1 teaspoon of chopped thyme.

7: Remove from the heat and add the 3 cups of cooked wild rice, 1 can of Campbell’s® Condensed Cream of Mushroom Soup, 1/2 cup chicken broth, 1/2 cup heavy cream, and 2 cups shredded chicken, and 1/3 of the shredded Gruyere cheese.

8: Mix it all together and transfer to a foil tray or baking dish, cover with foil, and put it in for 30 minutes at 350°F.

9: Uncover it with 5 minutes left and top with the remaining Gruyere cheese.

10: Remove and let it rest for 10 minutes covered and then enjoy!