• Drain any excess liquid from chicken*; place in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil; reduce heat to medium low and simmer until chicken is cooked through, 10-12 minutes. • Transfer chicken to a cutting board; discard cooking liquid. When cool enough to handle, shred chicken with two forks. (You can also cut it into cubes!)

• While chicken cooks, wash and dry produce. • Trim, peel, and dice carrots into 1/4-inch pieces. Halve, peel, and dice onion into 1/4-inch pieces. Drop cream cheese (in packets) into a small bowl of warm water to soften. • Heat a drizzle of oil in a medium pot over medium-high heat. Add carrots and onion; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. Stir in rice, stock concentrates, 21/4 cups water (41/2 cups for 8 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

• Meanwhile, in a large bowl, mix cream cheese, cream sauce base, Fry Seasoning, Italian Seasoning, half the cheddar, and 1/4 cup water (1/2 cup for 8 servings).

• When rice is done cooking, fluff with a fork. • Transfer shredded chicken and rice to bowl with cream cheese mixture; add peas and stir to evenly coat. • Taste and season with salt and pepper if desired.

• Adjust rack to top position; heat broiler to high. • Transfer filling to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8 servings). • Sprinkle evenly with remaining cheddar, then top with panko. Broil until cheese melts and panko is lightly browned, 2 to 3 minutes. TIP: Watch carefully to prevent burning!

• Let casserole rest for 5 minutes. Divide between plates and serve. Chicken is fully cooked when internal temperature reaches 165°.