Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 cup wild rice blend, uncooked
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 1 cup sliced carrots, thin rounds
  • 1 small yellow onion, finely diced
  • 10.5 oz cream of mushroom soup
  • 1/2 cup sour cream
  • 2 tbsp unsalted butter, melted
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1/2 cup slivered almonds, toasted
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Sauté the diced onion in melted butter over medium heat until translucent.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, thyme, and garlic powder until smooth.
  4. Stir the raw wild rice blend, cubed chicken thighs, carrots, and peas into the sauce until every piece of chicken is fully coated.
  5. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  7. Remove the foil, top with shredded cheddar cheese and toasted slivered almonds, and bake for an additional 15 minutes.
  8. Garnish with chopped fresh parsley before serving.