Ingredients:

  • 1 tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 3 cups Cooked Chicken Breast, shredded or cubed
  • 2 cups Cooked Long-Grain White Rice
  • 1 cup Frozen Peas
  • 4 tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 1 cup Chicken Stock
  • 1/2 cup Dry White Wine (optional)
  • 1 1/2 cups Whole Milk, warmed
  • 1 tsp Dried Thyme
  • 1/2 tsp Dijon Mustard
  • 1/2 cup Grated Parmesan Cheese
  • Salt and freshly ground Black Pepper, to taste
  • 2 tbsp Melted Unsalted Butter (for topping)
  • 1 cup Panko Breadcrumbs
  • 1/4 cup Grated Gruyère or Sharp Cheddar Cheese
  • 1 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté until softened, about 6–8 minutes.
  3. Push vegetables to one side. Add the 4 tbsp of butter to the empty space. Once melted, whisk in the flour until smooth (creating a roux). Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the white wine (if using), scraping up any browned bits. Let it reduce for 1 minute. Gradually whisk in the chicken stock until smooth, then slowly whisk in the warm milk until the sauce begins to thicken.
  5. Stir in thyme, Dijon mustard, salt, and pepper. Bring just to a simmer. Remove from heat and stir in the Parmesan cheese until melted and smooth.
  6. In a large bowl, gently combine the cooked rice, shredded chicken, sautéed vegetables, and frozen peas. Pour the cream sauce over the top and fold everything together until evenly coated. Transfer mixture to the prepared casserole dish.
  7. In a small bowl, toss the Panko breadcrumbs with 2 tbsp melted butter and the Gruyère/Cheddar until evenly coated. Sprinkle evenly over the casserole mixture.
  8. Bake for 35–40 minutes, or until the sauce is bubbling around the edges and the topping is deeply golden brown.
  9. Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley, if using.