1. Process the bread and butter in a food processor until coarsely ground, about six 1-second pulses; transfer to a bowl, toss with the Parmesan cheese, and reserve.

2. Separate the tenderloin from the chicken breasts.

3. Slice both tenderloin and chicken breasts into 1" x 1" x 1/4" blocks

4. Melt 4 tbsp butter in a Dutch oven over medium heat.

5. Add carrots, onion, and 1 tsp salt

6. Cook, stirring occasionally, until softened, 8-10 minutes.

7. Stir in garlic and cook until fragrant, about 30 seconds.

8. Add the flour and cook, stirring constantly, until golden, about 1 minute.

9. Slowly whisk in the broth and milk and bring to a simmer, whisking often.

10. Stir in rice, cayenne pepper, and 1/8 tsp ground black pepper and return to a simmer.

11. Turn heat to medium-low, cover, and cooking, stirring often, until the rice has absorbed much of the liquid and is just tender, 20-25 minutes.

12. Add the chicken and continue to cook, uncovered, stirring occasionally, until no longer pink, about 4 minutes.

13. Remove from heat and stir in cheese and peas; season to taste with salt and pepper.

14. Pour mixture into a 13x9 baking dish and sprinkle with the bread-crumb topping.

15. Bake at 400 until topping is browned and casserole is bubbling, 20-25 minutes.

16. Allow to cool for 10 minutes; serve with parsley.