Cook the Wild Rice: In a medium saucepan, combine the wild rice blend with 3 cups of the chicken broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer gently. Wild rice is a patient grain; it can take anywhere from 45 to 60 minutes to cook. You’ll know it’s ready when most of the grains have “popped” open, revealing their tender insides. It should be chewy, not mushy. Once cooked, drain any excess liquid and set it aside.

Sauté the Chicken and Vegetables: While the rice is simmering, let’s build our flavor foundation. Heat the olive oil in a large Dutch oven or a heavy bottomed pot over medium high heat. Season the chicken cubes generously with salt and pepper. Add the chicken to the pot and cook until it's lightly browned on all sides, about 5 to 7 minutes. It doesn't need to be cooked through completely at this stage. Remove the chicken with a slotted spoon and set it aside.

Soften the Aromatics: In the same pot, melt 2 tablespoons of the butter. Add the chopped onion, carrots, and celery (our mirepoix). Sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent and sweet. The air will fill with a savory perfume; this is the heart of many chicken and rice recipes. If you’re using mushrooms, add them now and cook for another 5 minutes until they’ve released their liquid and started to brown.

Create the Creamy Sauce: This is where the magic happens, and it’s simpler than you think. Reduce the heat to medium low. Add the remaining 2 tablespoons of butter to the pot with the vegetables. Once it’s melted, sprinkle the flour over everything. Stir constantly for about 1 to 2 minutes to cook out the raw flour taste. This is your roux, and it’s the secret to a perfect, velvety creamy chicken & wild rice without a can in sight. Slowly, a little at a time, whisk in the remaining 1 cup of chicken broth. Keep whisking to prevent lumps. Once the broth is incorporated and the mixture is smooth, slowly pour in the milk or half and half, whisking continuously.

Simmer and Season: Continue to cook the sauce over medium low heat, stirring gently, for about 5 to 7 minutes, until it has thickened enough to coat the back of a spoon. It will feel luxurious and smooth. Now, stir in the dried thyme, garlic powder, and a generous amount of salt and pepper. Taste the sauce here. It should be savory and well seasoned. Remember, the rice and chicken will absorb some of that seasoning, so don’t be shy.

Bring It All Together: Turn off the heat. Gently fold the cooked wild rice, the browned chicken (along with any juices from the plate), and the fresh parsley into the creamy sauce. Stir until every grain and piece of chicken is lovingly coated. At this point, you could serve it immediately as a hearty, stew like dish, making it a perfect one pot creamy chicken wild rice recipe. Or, for a classic casserole feel, proceed to the next step.

Bake to Golden Perfection (Optional): For a true Creamy Chicken Wild Rice bake, preheat your oven to 375°F (190°C). Transfer the mixture to a 9x13 inch baking dish. You can top it with buttered breadcrumbs or more shredded cheese if you like. Bake for 20 to 25 minutes, or until the casserole is hot, bubbly, and slightly golden on top. Let it rest for a few minutes before serving.