Ingredients:

  • 3 cups (450g) rotisserie chicken, shredded
  • 2 cups (300g) carrots, peeled and diced small
  • 2 cups (300g) parsnips, diced small
  • 1 cup (150g) frozen peas, thawed
  • 1 medium (110g) yellow onion, finely diced
  • 2 tbsp (30ml) olive oil
  • 2 cups (480ml) heavy cream
  • 4 oz (115g) cream cheese, softened
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (120g) Panko breadcrumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/2 cup (50g) Parmesan cheese, grated

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the diced onions, carrots, and parsnips. Sauté for 6–8 minutes until the edges are golden brown and the vegetables are just tender.
  2. In a medium mixing bowl, whisk together the softened cream cheese, heavy cream, minced garlic, thyme, salt, and pepper until the texture is smooth and velvety. Stir in the shredded rotisserie chicken and thawed peas until evenly coated.
  3. Transfer the sautéed vegetables into the 9x13 inch baking dish, spreading them into an even layer. Pour the creamy chicken mixture over the top, using a spatula to smooth the surface.
  4. In a small bowl, combine melted butter, Panko, parsley, and Parmesan. Sprinkle the mixture evenly across the top of the casserole, pressing down lightly to ensure the crumbs adhere.
  5. Place in a preheated oven at 375°F (190°C). Bake for 20–25 minutes. Remove once the edges are bubbling and the crust has reached a deep mahogany-colored hue.