• Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Step 2: In a large bowl, combine the cubed chicken, uncooked wild rice blend, cream of mushroom soup, milk, frozen peas, shredded cheddar cheese, melted butter, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
• Step 3: Transfer the mixture to the prepared baking dish and spread it out in an even layer.
• Step 4: Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the rice is tender and the chicken is cooked through.
• Step 5: Let the casserole rest for 5-10 minutes before serving. Enjoy!