- 2 tablespoons olive oil
- 3 cups cubed skinless, boneless chicken
- 4 cups torn bread pieces
- 1 cup shredded Cheddar cheese
- 1/4 cup butter, melted
- 2 cups frozen peas
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
- Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9×13-inch baking dish. Layer the peas and chicken atop the bread layer.
- Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
- Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.