# Components:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Rice
02 - 1.5 cups long-grain white rice, uncooked
→ Vegetables
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup frozen peas, optional
→ Dairy & Sauces
07 - 1 can (10.5 oz) condensed cream of chicken soup
08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1.5 cups whole milk
10 - 1 cup freshly grated Parmesan cheese
11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons unsalted butter
→ Seasonings
13 - 1 teaspoon dried Italian herbs
14 - 0.5 teaspoon smoked paprika
15 - 0.5 teaspoon black pepper
16 - 0.5 teaspoon salt, or to taste
17 - 0.25 teaspoon crushed red pepper flakes, optional
→ Toppings
18 - 0.5 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 0.25 cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Sauté onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - In a large mixing bowl, combine the sautéed vegetables, cooked chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, milk, Parmesan cheese, mozzarella cheese, Italian herbs, smoked paprika, black pepper, salt, and peas if using. Mix until all ingredients are evenly incorporated.
04 - Pour the combined mixture into the prepared casserole dish and spread evenly across the bottom.
05 - In a small bowl, combine panko breadcrumbs with melted butter and 0.25 cup Parmesan cheese. Sprinkle the mixture evenly over the casserole surface.
06 - Cover the casserole with aluminum foil and bake for 30 minutes in the preheated oven.
07 - Remove the foil and bake for an additional 10 to 15 minutes until the casserole is bubbly and the top is golden brown.
08 - Allow the casserole to rest for 10 minutes before serving to allow flavors to settle and structure to set.
