Follow these simple steps to bring this comforting dish to life:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Add the onions, celery, and mushrooms, and sauté until the onions are translucent and the mushrooms have released their moisture, about 5-7 minutes.
3. Stir in the flour, garlic powder, and thyme, and cook for another minute to eliminate the raw flour taste.
4. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 3-4 minutes.
5. In a large mixing bowl, combine the cooked wild rice, shredded chicken, sautéed vegetables, and peas. Season with salt and pepper.
6. Pour the creamy sauce over the rice and chicken mixture, stirring to combine.
7. Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheese evenly over the top.
8. If desired, add sliced almonds for a crunchy topping.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
10. Let it cool for a few minutes before serving, allowing the flavors to meld together.

This casserole is as much about the process of making it as it is about the final result. It’s a chance to slow down and savor the joy of creating something delicious with your own two hands.