Tropical Chicken Casserole

I was really cautious making this dish - the ingredient list is... unique. It came out surprising well; my husband decided that he really liked it.

Mats:
1 1/2c wild rice mix (the Uncle Ben's Original seasoning mix, if you're going pre-packaged)
2 boneless, skinless chicken breasts
1 8oz can artichoke hearts, drained and cut in half
1 10.5 oz mandarin oranges, drained
5 dried apricots, cut in half
1/2c dried pineapple
1/4c dried dates
1 Tb red curry powder
1c heavy cream
2 Tb dijon mustard

Cook wild rice according to package directions. If you're using the packaged kind, toss the seasoning pack in there too.
Chop the chicken breasts into 1-inch chunks and cook in 1 Tbsp olive oil. They'll take about 7 minutes to be done.
In a large, oven-safe pan, combine the cooked wild rice, cooked chicken, chopped artichoke hearts, mandarin oranges and the dried fruits.
In a measuring cup, combine the curry powder, heavy cream and dijon mustard. Stir well, but not too energetically or else you'll turn the heavy cream into butter!
Pour the milk mixture into the rice and chicken mixture and stir well
Bake at 350 degrees for 30 minutes.