# What you'll need:
→ Main
01 - 2 cups cooked white rice
02 - 2 cups cooked and shredded chicken breast
03 - 1 cup frozen peas
04 - 1 cup diced carrots
05 - 1 cup diced celery
06 - 1 cup shredded cheddar cheese
07 - 1 can (10.5 oz) condensed cream of chicken soup
08 - 0.5 cup sour cream
09 - 0.5 cup milk
10 - 0.25 cup unsalted butter, melted
11 - 0.5 teaspoon garlic powder
12 - 0.5 teaspoon onion powder
13 - 0.5 teaspoon freshly ground black pepper
14 - 0.5 teaspoon kosher salt
→ Topping
15 - 0.75 cup panko breadcrumbs
16 - 0.25 cup grated parmesan cheese
17 - 2 tablespoons melted butter
# Method:
01 - Adjust oven rack to center position and preheat to 375°F (190°C).
02 - In a large mixing bowl, combine cooked rice, shredded chicken, peas, diced carrots, celery, cheddar cheese, cream of chicken soup, sour cream, milk, melted butter, garlic powder, onion powder, black pepper, and kosher salt. Stir thoroughly to incorporate all ingredients.
03 - Spread the chicken and rice mixture evenly into a lightly greased 9x13-inch casserole dish.
04 - In a small bowl, mix panko breadcrumbs, parmesan cheese, and melted butter until evenly coated.
05 - Sprinkle the breadcrumb mixture evenly over the casserole.
06 - Place the dish in the preheated oven and bake uncovered for 30 minutes, or until topping is golden and filling is bubbling.
07 - Allow casserole to cool for 5 minutes before serving.
