Baked Chicken and Wild Rice Casserole with Roasted Asparagus

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.

Rinse 1.5 cups wild rice blend under cold water in a fine-mesh strainer. In a medium saucepan, bring 3 cups chicken broth to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and most liquid is absorbed. Set aside.

While the rice cooks, prepare the vegetables: Wash 1.5 lbs fresh asparagus and snap off the woody ends. Cut the spears into 2-inch pieces. Clean 12 oz cremini mushrooms with a damp paper towel and slice them 1/4-inch thick. Peel and dice 1 yellow onion into 1/4-inch pieces. Dice 3 celery stalks into 1/4-inch pieces. Peel and mince 4 cloves of garlic. Strip the leaves from 6 sprigs of fresh thyme. Zest and juice 1 lemon to collect 1 tsp zest and 2 tbsp juice.

Pat 2 lbs boneless skinless chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. Cut the chicken into 1-inch cubes.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken and sear for 4-5 minutes, stirring occasionally, until golden brown on most sides (it doesn't need to be fully cooked). Transfer the chicken to a plate.

In the same skillet, reduce heat to medium and add 3 tbsp unsalted butter. Once melted, add the diced onion, celery, and sliced mushrooms. Sauté for 6-7 minutes until the vegetables are softened and the mushrooms have released their moisture. Add the minced garlic and thyme leaves, cooking for 1 minute until fragrant.

Sprinkle 3 tbsp all-purpose flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Slowly pour in 1 cup heavy cream while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until thickened into a creamy sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Grate 6 oz gruyere cheese. In a large mixing bowl, combine the cooked wild rice, seared chicken (along with any accumulated juices), the creamy mushroom sauce, and 4 oz of the grated gruyere. Stir until everything is evenly mixed. Taste and adjust seasoning if needed.

Transfer the chicken and rice mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 2 oz of grated gruyere over the top. Cover the dish tightly with aluminum foil.

Bake the covered casserole for 25 minutes. Remove the foil and bake for an additional 10-12 minutes until the cheese is melted and golden, and the casserole is bubbling around the edges.

While the casserole bakes, prepare the asparagus: Toss the 2-inch asparagus pieces with 1 tbsp olive oil, the lemon zest, 1/4 tsp salt, and black pepper on a rimmed baking sheet. Spread in a single layer.

During the final 12 minutes of the casserole's baking time, place the asparagus in the oven on a separate rack. Roast for 10-12 minutes until tender-crisp and lightly charred at the tips. Remove and drizzle with 2 tbsp fresh lemon juice.

Let the casserole rest for 5 minutes after removing from the oven to allow the sauce to set slightly. Serve generous portions of the chicken and wild rice casserole alongside the roasted lemon asparagus.