1 1/2 cups wild rice, uncooked

6 cups water

1 1/2 lb boneless chicken breasts, cut into cubes

2 tbsp olive oil, divided

1 tbsp butter

2 1/2 tsp salt, divided

3/4 tsp pepper, divided

1/4 cup flour

1 1/2 cups half and half, divided

3 1/2 cups chicken stock

2 carrots, diced

1 stalk celery, diced

1 leek, sliced into half moons

2 (8 oz) pkg cremini mushrooms, sliced

1 tbsp fresh thyme, minced

1/4 cup fresh parsley, minced

1/4 cup mascarpone cheese

3 green onions, sliced

1 (5 oz) can water chestnuts, sliced

1/2 cup sliced almonds

Bring water to a boil over high heat in a large saucepan.

Add wild rice, reduce heat, cover, and simmer for 45 minutes, until water has been absorbed.

Preheat oven to 350 degrees.

Line a sheet pan with parchment of foil.

Spread cubed chicken out on a pan and drizzle with 1 tbsp olive oil.

Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper.

Bake in preheated oven for 20 minutes.

While chicken is baking, whisk together flour and 1/2 cup half and half. Set aside.

Heat the remaining 1 tbsp olive oil and butter in a large skillet over medium heat.

Add carrots, celery, leeks, mushrooms, and thyme to skillet and saute for about 10-12 minutes, until vegetables are tender and mushrooms are browned.

Stir in flour mixture, remaining half and half, chicken stock, and parsley.

Bring mixture to a simmer.

Stir in mascarpone cheese, until melted.

Bring mixture to a bubble and cook until mixture starts to thicken about 5 minutes.

Combine wild rice, vegetable mixture, chicken, green onions, and water chestnuts in a large bowl.

Divide the mixture between 2 8×8 baking dishes or 2-gallon size ziplock bags.

Before baking sprinkle casserole with almonds.

Bake at 350 for 30 minutes, until browned and bubbly.