This chicken wild rice casserole is a perfect family meal. With minimal prep, this dish comes together quickly and easily and can be made ahead of time.
In a large saucepan, heat butter over medium/high heat. Add in the garlic, onion, and mushrooms. Stir to coat in butter. Cook, stirring often, until tender, 2-4 minutes.
Stir in the flour and chicken bouillion and use a wooden spoon to coat/combine.
Gradually stir in the broth and bring to a boil.
Boil, stirring often, for 2 minutes. Stir in the cream, chicken, and rice. Cook until heated through.
Remove from the heat and stir in the shredded mozzarella and slivered almonds.
Transfer to a 2 1/2 quart baking dish sprayed with nonstick spray.
Stir together the melted butter and crushed croutons. Spread over the casserole.
Bake uncovered for 20-25 minutes or until bubbly and toasted. Enjoy!