# What You'll Need:
→ Main Components
01 - 2 cups cooked white rice
02 - 2 cups shredded rotisserie chicken
03 - 1 cup frozen peas
04 - 1 cup diced carrots
→ Sauce and Enhancers
05 - 1 can (10.5 ounces) condensed cream of chicken soup
06 - 1/2 cup sour cream
07 - 1/2 cup milk
08 - 2 cups shredded cheddar cheese
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper
→ Topping
13 - 1/2 cup panko bread crumbs
14 - 2 tablespoons melted unsalted butter
# Method:
01 - Set oven to 350°F (175°C); lightly grease a 9x13-inch baking dish.
02 - In a large mixing bowl, stir together cooked rice, shredded chicken, peas, and carrots until evenly distributed.
03 - In a separate bowl, whisk together condensed cream of chicken soup, sour cream, milk, half of the shredded cheddar cheese, garlic powder, onion powder, kosher salt, and black pepper.
04 - Pour the sauce mixture over the rice and chicken mixture; gently fold until combined. Transfer to the prepared baking dish and spread evenly.
05 - Sprinkle the remaining cheddar cheese evenly over the casserole surface.
06 - Toss the panko bread crumbs with melted butter and evenly distribute over the cheese layer.
07 - Bake uncovered for 25–30 minutes, or until bubbling at the edges and the topping is golden brown.
08 - Allow casserole to rest for 5 minutes before portioning and serving warm.
