Let mushrooms cool down before you start to cook them.

Pre-heat the oven to 350 degrees and grease a 9x9 casserole pan.

Heat a saucepan on medium heat. Heat oil in a saucepan.

Toss the chicken tenders with some garlic powder, salt and pepper until they are just cooked. Set aside the tenders.

In the same pan that you have cooked the chicken, add mushrooms. Mix well and season with salt, pepper, garlic powder, and stir. Sauté mushrooms until they are tender. Remove the mushrooms from the pan.

Add the cooked chicken tenders to a bowl. Also add cooked rice and mushrooms. Mix in 1 cup of the shredded Italian cheese mixture and stir well.

Heat the chicken stock and heavy whipping crème in the same pan that you used to cook the mushrooms and chicken.

Mix corn starch and a little chicken stock together. Stir until well combined. Mix the corn starch and chicken stock together quickly.

Add salt, pepper, and the thyme. Reduce heat to low and simmer.

Mix the sauce and rice mixture together in a bowl. Mix well, then transfer to the prepared casserole dish.

Spread the mixture and then top it with the remaining cheese.

Bake for 18-20 min.