Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed
  • 2 cups (300g) carrots, diced
  • 1 cup (150g) celery, sliced
  • 2 cups (400g) cooked wild rice or white rice
  • 1 cup (150g) frozen peas, thawed
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60g) sour cream
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (2.5g) garlic powder
  • salt to taste
  • black pepper to taste
  • 1 cup (100g) panko breadcrumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cubed chicken, diced carrots, celery, cooked rice, and peas. Stir gently to ensure an even distribution of colors and textures.
  2. In a separate bowl, whisk together the cream of chicken soup, chicken broth, sour cream, thyme, and garlic powder.
  3. Pour the sauce mixture over the chicken and vegetable base. Fold everything together with a spatula until the ingredients are completely enveloped in the sauce. Transfer the mixture into a 9x13 inch baking dish and spread it evenly.
  4. Combine melted butter, panko breadcrumbs, and Parmesan in a small bowl. Sprinkle this mixture evenly over the top of the casserole.
  5. Bake for 20 minutes, or until the edges are bubbling and the topping has turned a deep, mahogany-colored gold. Garnish with fresh parsley before serving.