Cook Wild Rice Blend: In a medium saucepan, combine 1 cup of rinsed wild rice blend with 2 cups of chicken broth or water. Bring to a boil, cover tightly, reduce heat to low, and simmer for 40 to 45 minutes until tender with a pleasant nutty chew. Fluff with a fork and set aside.

Sauté Veggies & Mushrooms: Melt 2 tablespoons butter and 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add sliced cremini mushrooms and cook undisturbed for 4 minutes until browned. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until tender and fragrant. Stir in minced garlic and fresh thyme, cooking for 1 minute.

Build Velvety Sauce: Sprinkle flour evenly over the vegetables and stir constantly for 1 minute to cook out raw flour taste. Slowly pour in 2.5 cups of halal chicken bone broth while whisking continuously to prevent lumps. Stir in heavy cream, garlic powder, onion powder, salt, and black pepper. Bring to a gentle simmer and cook for 3 to 4 minutes until thickened into a silky sauce.

Combine & Fold: Remove skillet from heat. Fold in the cooked wild rice, shredded halal chicken, grated parmesan, and 1 cup of the shredded sharp cheddar. Stir gently until completely combined and luxurious.

Bake to Golden Perfection: Top evenly with remaining 1/2 cup of sharp cheddar and slivered almonds. Bake uncovered at 375°F (190°C) for 20 to 25 minutes until cheese is melted, bubbling around the edges, and almonds are toasted golden. Let rest 5 minutes before serving garnished with extra thyme.