Cook Wild Rice: Rinse the wild rice and combine with chicken broth in a saucepan. Bring to a boil, then reduce heat and simmer for 40–50 minutes until tender. Fluff with a fork and set aside.

Prepare Chicken: Preheat oven to 375°F (190°C). Season chicken with salt and pepper, bake for 25 minutes until cooked through, then shred.

Sauté Vegetables: In a skillet, melt butter or heat oil, add onion, celery, and carrots; cook for 5 minutes. Stir in mushrooms and sauté for another 3–5 minutes. Add garlic, thyme, and sage.

Make Cream Sauce: Sprinkle flour over vegetables, stir, then whisk in chicken broth and cream. Simmer for 5–7 minutes until thick. Season with salt and pepper.

Combine Ingredients: In a bowl, mix wild rice, chicken, vegetables, and sauce. Fold in cheese.

Assemble Casserole: Grease a baking dish, transfer mixture, spread evenly, and top with additional cheese or breadcrumbs.

Bake: In the oven at 350°F (175°C) for 25–30 minutes until bubbly and golden. Broil for 2–3 minutes for a crisp topping.

Serve: Let sit for 5 minutes, then slice and garnish with fresh herbs.