Cook the wild rice: Rinse the wild rice under cold water, then combine with chicken broth in a saucepan. Bring to boil, reduce heat, cover and simmer for 40-50 minutes.

Prepare the chicken: If cooking fresh, preheat oven to 375°F, cook chicken for 25 minutes. Use rotisserie chicken for convenience. Shred into bite-sized pieces.

Sauté the vegetables: Heat olive oil in a skillet, add onion, celery, carrots and sauté for 5 minutes. Add mushrooms and cook for 3-5 minutes. Add garlic, thyme, and sage, cooking for 1 more minute.

Make the cream sauce: Sprinkle flour over vegetables, whisk in broth and cream, simmer for 5-7 minutes until thickened. Season with salt and pepper.

Combine ingredients: In a mixing bowl, combine cooked rice, shredded chicken, and sauce, stir well to combine and adjust seasoning to taste.

Assemble the casserole: Preheat oven to 350°F, grease a baking dish, spread the mixture evenly, top with cheese and breadcrumbs if using.

Bake the casserole: Bake for 25-30 minutes or until top is golden brown and bubbling.

Serve and enjoy: Let it rest for 5 minutes before serving, garnished with fresh herbs if desired.