Begin by patting the chicken pieces dry with paper towels. Season them generously with salt, pepper, and a sprinkle of paprika to enhance flavor. Let the seasoned chicken rest while you prepare the other ingredients.

Heat a Dutch oven over medium-high heat and add a drizzle of olive oil. Once hot, sear the seasoned chicken for about 5-7 minutes, turning occasionally, until the pieces are golden brown and opaque throughout. Once cooked, transfer the chicken to a bowl and set aside.

In the same pot, add more olive oil if needed, then toss in your diced onions, chopped carrots, and celery. Sauté these aromatics for about 5-6 minutes, stirring frequently, until they soften and become fragrant. Once tender, add minced garlic and cook for an additional minute, then transfer all sautéd vegetables to the bowl with the chicken.

Next, melt butter and a splash of olive oil in the Dutch oven. Add your sliced mushrooms and let them cook undisturbed for about 5-7 minutes until they turn golden brown and release their moisture.

In the same pot, melt 4 tablespoons of butter over medium heat and whisk in flour to form a roux. Cook for about 2-3 minutes until it’s lightly golden. Gradually whisk in chicken broth and milk, ensuring there are no lumps. Continue stirring until the sauce thickens, then add salt, pepper, thyme, and melted cheese.

Preheat your oven to 350°F (175°C). In a greased baking dish, combine chicken, sautéed veggies, cooked wild rice, and creamy sauce. Stir well to ensure every ingredient is evenly coated.

Sprinkle a generous layer of freshly grated cheese and panko breadcrumbs over the assembled casserole. Cover the dish with aluminum foil and bake for 30-35 minutes. Remove foil during the last 10 minutes to allow the topping to achieve that perfect crispy texture.