2 cups uncooked wild rice
6 1/4 cups low-sodium chicken broth, divided
3 tablespoons butter, melted and divided
1 medium yellow onion, finely diced
2 carrots, peeled and finely diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
Salt and pepper to taste
3 (10 ounce) bags frozen chopped broccoli, thawed
1 cup panko breadcrumbs
2 tablespoons minced fresh parsley
In a medium saucepan, heat the rice with 5 cups of the chicken broth over medium-high heat. Bring the mixture to a boil before reducing to a simmer over medium-low heat. Cook, covered, until the rice is slightly tender, about 40 minutes. Set the rice aside to cool slightly.
Preheat the oven to 375 degrees F and lightly grease a 9x13 casserole dish.
In a large skillet over medium-high heat, heat 1 tablespoon of the butter. Cook the onion and carrots until they are softened, about 10 minutes.
Meanwhile, in a large bowl, combine the cream of mushroom and cream of chicken soups with the remaining chicken broth. Whisk until the mixture is smooth.
Pour the soup mixture into the skillet and season with salt and pepper to taste. Continue to simmer until the mixture is bubbly and has thickened slightly, about 5 minutes.
Place the cooked rice in the bottom of the prepared casserole dish and top it with the broccoli, pressing the broccoli lightly into the rice.
Pour the soup mixture over the top of the broccoli, using a large spoon to smooth out the mixture and make sure it covers all of the broccoli.
In a small bowl, combine the remaining 2 tablespoons of the butter with the panko breadcrumbs. Spread the panko mixture over the top of the casserole.
Cover the casserole dish with aluminum foil and bake, covered, for 20 minutes. Remove the foil and continue to bake for 15 minutes, until the mixture is bubbly and the breadcrumbs are golden brown.
Allow the casserole to sit for 5 minutes before cutting and serving.
Top each serving with the freshly minced parsley.
