Instructions
- Preheat oven to 375°F (190°C).
- Season Chicken with salt and pepper. Cook chicken thighs until cooked through, then shred.
- Heat Olive oil in a large skillet over medium heat. Sauté Onion, Celery, and Mushrooms until softened, about 5-7 minutes.
- In a large saucepan, melt Butter. Whisk in flour and cook for 1 minute to make a roux.
- Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
- Stir in Heavy cream, Sherry, Garlic, and Thyme. Simmer for 5 minutes, or until sauce has thickened.
- In a large bowl, combine shredded Chicken, cooked rice, sautéed vegetables, Frozen peas, and half of the Gruyere cheese.
- Pour the sauce over the chicken mixture and stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine Panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle over the casserole.
- Sprinkle the remaining Gruyere cheese over the breadcrumb topping.
- Bake for 25-30 minutes, or until bubbly and golden brown.
