Preheat your oven to 375°F (190°C) and line a 9x13-inch baking dish with Reynolds Wrap® Heavy Duty Foil.

In a medium saucepan over medium heat, add a splash of olive oil, then sauté diced onion and sliced mushrooms until softened and fragrant, about 5–7 minutes.

Add the wild rice blend to the sautéed onion and mushroom mixture and cook according to package instructions, typically around 45 minutes.

Cut chicken into bite-sized cubes and season with dried basil, thyme, salt, and black pepper. Brown the chicken in a skillet over medium-high heat for 5–7 minutes.

In a large bowl, combine the cooked wild rice, browned chicken, condensed cream of mushroom soup, sour cream, chicken broth, and half of the shredded cheddar cheese. Mix thoroughly.

Transfer the mixture to the prepared baking dish, cover with foil, and bake for 20 minutes.

Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 5–7 minutes until the cheese is melted and bubbly.

Let the casserole rest for 10 minutes before serving.