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Bring the wild rice blend, 3 cups broth and ½ teaspoon salt to a boil in a saucepan. Cover, reduce the heat to low and simmer for 40 to 45 minutes, until the grains are tender and some have split open. Drain off any extra liquid.
Heat the oven to 375°F and grease a 9 by 13 inch baking dish. Melt 4 tablespoons butter in a large deep skillet over medium high heat. Cook the mushrooms for 5 minutes until browned, then add the onion, celery and carrot and cook for 5 to 6 minutes until soft. Stir in the garlic for 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in 2 cups broth, then the milk. Simmer, stirring, for 3 to 4 minutes until thick. Stir in the cream cheese, thyme, sage, salt and pepper until smooth.
Take the skillet off the heat. Stir in the shredded chicken, the cooked wild rice and ½ cup of the Swiss cheese until everything is evenly coated.
Spread the mixture in the baking dish. Sprinkle the remaining ½ cup Swiss cheese over the top. Toss the panko with the Parmesan and melted butter and scatter it evenly over the cheese.
Bake uncovered for 25 to 30 minutes, until the sauce is bubbling at the edges and the topping is deep golden. Rest for 10 minutes, sprinkle with parsley and serve.