Step 1: Sauté the Aromatic Vegetables
Preheat your oven to 375°F (190°C). Grease a 9×13 inch (23x33cm) baking dish. In a medium skillet, heat the olive oil or butter over medium heat. Add the diced onion and red bell pepper. Sauté for 5-7 minutes, until softened and fragrant. Stir in the corn and peas (if using) and cook for 1 more minute. Remove from heat.

Step 2: Craft the Signature Honey BBQ Sauce
In a large mixing bowl, whisk together the BBQ sauce, ⅓ cup of honey, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, smoked paprika, onion powder, and black pepper until smooth and fully emulsified.

Step 3: Combine the Casserole Foundation
To the bowl with the Honey BBQ Sauce, add the uncooked, rinsed rice, chicken broth, cream of chicken soup, and sour cream. Whisk vigorously until the soup and sour cream are fully incorporated and no lumps remain. Stir in the cooked chicken and the sautéed vegetable mixture until everything is evenly distributed.

Step 4: Assemble the First Layers
Pour the entire rice-chicken-sauce mixture into the prepared baking dish. Spread it into a perfectly even layer. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top. Dot the surface with the small pieces of cold butter. This will melt into the casserole, enriching the sauce and helping the top brown beautifully.

Step 5: Prepare and Add the Optional Crispy Topping
If using the panko topping, mix the panko breadcrumbs with the 2 tablespoons of melted butter and chopped parsley in a small bowl until the crumbs are evenly coated. Sprinkle this mixture evenly over the cheese layer.

Step 6: Bake, Covered, to Cook the Rice
Cover the baking dish tightly with aluminum foil. This is crucial—it traps steam to perfectly cook the rice. Place the dish in the preheated oven and bake for 40 minutes.

Step 7: Uncover, Add Parmesan, and Finish Baking
After 40 minutes, carefully remove the foil. The rice should be nearly tender and the liquid mostly absorbed. Sprinkle the grated Parmesan cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, until the top is golden brown, the cheese is bubbly, and the rice is fully cooked and fluffy.

Step 8: Finish, Rest, and Serve
Remove the casserole from the oven. Immediately drizzle the reserved 1 tablespoon of honey in a thin stream over the hot, golden top—this adds a final gloss and intensifies the honey flavor. Let the casserole rest for 10-15 minutes; this allows the liquid to be fully absorbed and the casserole to set for clean serving. Garnish generously with sliced green onions and fresh parsley or chives before serving.