Mushroom and Wild Rice Casserole (with special guest: Chicken)

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

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

Shred a 5 oz block of Gruyere cheese for later.

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

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

Stir in 1 Garlic Clove (minced) and 1 tsp of chopped Thyme.

Remove from the heat and add the 3 cups of cooked wild rice, 1 can of 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.

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

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

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