Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
Cook the wild rice according to package directions and set aside to cool slightly.
Season chicken with salt and pepper then warm it in a skillet until heated through if using precooked chicken.
In a large skillet, melt butter over medium heat, then add onion, celery, and carrot, and cook until softened, about five minutes.
Stir in garlic and cook for one minute until fragrant.
Sprinkle flour over the vegetables and stir to combine for about one minute to cook out the raw flour taste.
Gradually whisk in chicken broth and milk until the sauce is smooth and starts to thicken.
Remove the sauce from heat then stir in cheddar cheese, peas, thyme, and parsley.
Fold in the cooked wild rice and chicken until everything is evenly coated.
Transfer the mixture into the prepared baking dish and smooth the top.
Sprinkle extra cheddar and bread crumbs evenly over the casserole.
Bake for 25 to 30 minutes until bubbly and golden on top, then let rest for five to ten minutes before serving.

Rinse wild rice before cooking for best results. For a lighter version, swap half the cheese for low-fat cheese and use milk instead of cream.