First off, preheat your oven to 350°F (175°C). Grab all your ingredients and ensure everything is chopped, diced, and ready to go. Trust me, having everything set up makes the cooking process so much smoother.

Prepare your long-grain wild rice according to the package instructions. While it’s cooking, you can move on to step 3.

In a large skillet, melt the unsalted butter over medium heat. Add the finely diced onions, chopped bell pepper, and chopped celery. Cook until they’re softened, which usually takes about 5-7 minutes. This not only gives the casserole a fantastic base flavor but also fills your kitchen with the most amazing aroma.

In a large mixing bowl, combine the condensed cream of mushroom soup, soy sauce, and dried thyme. Stir until well blended. This soup mixture will give the casserole its creamy, indulgent consistency.

Once your rice is ready, add it to the bowl with the soup mixture. Then, toss in the sautéed vegetables, slivered almonds, shredded sharp cheddar cheese, cooked chicken breast, and sliced mushrooms. Gently stir until everything is well combined.

Grease a 9×13-inch baking dish with a bit of butter or cooking spray. Transfer the mixed ingredients into the dish, spreading it out evenly. This ensures each bite has a perfect blend of all the ingredients.

Place the dish in the preheated oven and bake for about 30 minutes or until it’s bubbly and golden brown on top. During this time, you can prepare your sides—whether it’s that zesty salad or some garlic bread.

Once it’s done, let it cool for a few minutes before serving. This allows the casserole to set and makes it easier to cut and serve.