In a medium pot, add water, soup mix, and wild rice. Simmer for 40 minutes until mostly tender.
While rice soup is simmering, in a large pan, add oil and chicken. Add seasonings and mushrooms, and cook until chicken is no longer pink and mushrooms have softened.
When soup is done, add sour cream and half of the cheddar cheese. Stir until blended.
In a greased 9x13 baking dish, add chicken & mushroom mixture, frozen veggies of choice (broccoli, peas, mixed veggies are good choices). Pour soup mixture over and stir slightly to combine. Sprinkle with remaining cheese.
Bake at 350 for about 40 minutes or until heated through and bubbly.