1. 1. Preheat and Prepare: Begin by preheating your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.

2. 2. Cook the Rice: In a medium saucepan, combine the wild rice mix (rice and seasoning packet) with 4 cups of chicken broth. Bring it to a boil, then reduce heat, cover, and simmer according to package directions, usually about 15-20 minutes, until the rice is tender and the liquid is absorbed.

3. 3. Combine Creamy Base: While the rice cooks, in a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until smooth and well combined. This forms the rich, creamy sauce for your casserole.

4. 4. Mix in Ingredients: Add the cooked shredded chicken, cooked wild rice, frozen mixed vegetables, 1/2 cup shredded cheddar cheese, and black pepper to the soup mixture. Stir everything gently until all ingredients are evenly coated and distributed throughout the creamy sauce.

5. 5. Transfer to Baking Dish: Pour the entire mixture into your prepared 9×13 inch baking dish. Spread it out evenly with a spoon or spatula to ensure consistent cooking.

6. 6. Bake to Perfection: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly around the edges and heated through. For an extra golden top, sprinkle an additional 1/4 cup of shredded cheddar cheese over the casserole during the last 5-10 minutes of baking.

7. 7. Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve. Garnish with fresh parsley, if desired.