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Preheat the oven to 350F.
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Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring frequently, until onion is translucent and mushrooms have softened.
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Sprinkle on the flour and stir to coat.
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Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir int he chicken and parsley.
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Lightly spray a 2-quart casserole dish with oil. Spread the cooked wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top.
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Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.