Chicken, Wild Rice, and Asparagus Casserole

Ingredients:
3 chicken breasts
1 bunch asparagus, cut in small pieces
1 1/2 cups wild rice
2 1/2 cup chicken stock
1/2 bag spinach, chopped
Homemade cream of chicken sauce, below
salt and pepper to taste
1 cup parmesan cheese

Cream of Chicken Sauce:
2 cups half and half
1 tsp thyme
2 T chicken bouillon
1 tsp salt
1 tsp pepper

Directions: 

Cook rice and chicken stock in instant pot on high pressure for 15 minutes. Cook chicken in instant pot on high pressure for 16 minutes, then shred. Microwave cut asparagus for 5 minutes. Combine cream of chicken sauce ingredients and cook until thickened. Add the spinach to the cream of chicken and cook for 5 minutes. Combine all ingredients together in a casserole dish. Add parmesan cheese to top, and broil for 15 minutes.