Creamy Chicken and Wild Rice Casserole

Preheat your oven to 375°F (190°C).

Cook the wild rice blend according to package directions. This usually involves simmering 1 cup of rice in 3 cups of water or broth for 40-50 minutes until tender.

In a large mixing bowl, combine the cooked chicken, cooked wild rice, cream of mushroom soup, cream of chicken soup, milk, frozen peas, and black pepper. Stir until all ingredients are well combined.

Pour the mixture into a 9x13 inch baking dish, spreading it evenly.

Bake for 30 minutes at 375°F (190°C).

Remove the casserole from the oven, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Let the casserole rest for 5 minutes before serving.