Preheat oven to 400 degrees.

Coat a 2-quart baking dish with non-stick cooking spray, add the uncooked rice and chicken, and set aside.

Melt 2 tablespoons butter in a large skillet or dutch oven over medium heat.

Add almonds and saute, stirring, for 1 minute or until lightly brown. Remove to a plate to cool.

Add the remaining 2 tablespoons of butter, onions, carrots, celery, and mushrooms to the skillet. Saute for about 3 minutes or until the celery and onion begin to sweat.

Stir in the garlic, salt, and pepper. Cook for about 1 minute and remove from heat.

Stir in the sour cream, thyme, and almonds.

Carefully pour the mixture into the casserole dish with the uncooked rice.

Pour the water or broth over the top. Stir gently.

Cover with aluminum foil and bake for 30 minutes.

Remove foil, sprinkle cheese on top, replace the foil, and bake for an additional 10 to 15 minutes or until the cheese is melted.

Let rest for 15 minutes before serving.