Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes (680g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 ½ cups long-grain white rice, cooked according to package directions (270g dry weight)
  • 1 medium onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (6g)
  • 1 cup frozen peas (120g)
  • 1 cup frozen carrots, diced (120g)
  • 4 tablespoons unsalted butter (56g)
  • 4 tablespoons all-purpose flour (32g)
  • 3 cups chicken broth (720 ml)
  • 1 cup heavy cream (240 ml)
  • ½ teaspoon dried thyme (2.5g)
  • ¼ teaspoon ground nutmeg (1g)
  • ½ cup grated Parmesan cheese (50g)
  • ½ cup shredded cheddar cheese (50g)
  • 1/2 cup panko breadcrumbs (50g)
  • 2 tablespoons melted butter (28g)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  2. In the same skillet, melt butter over medium heat. Add onion and garlic and sauté until softened and fragrant.
  3. Whisk in flour and cook for 1-2 minutes, stirring constantly. This is the roux.
  4. Gradually whisk in chicken broth until smooth. Bring to a simmer, then stir in heavy cream, thyme, and nutmeg. Cook until slightly thickened, about 3-5 minutes.
  5. Stir in Parmesan cheese and cheddar cheese until melted and smooth. Add cooked rice, cooked chicken, peas, and carrots to the sauce. Stir to combine.
  6. Pour the mixture into the prepared baking dish.
  7. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the casserole.
  8. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
  9. Let cool slightly before serving.