Pre-heat the oven to 375ºF (190 ºC)
Cut the peeled carrots and potatoes into chunks and steam them until tender
Using a skillet, heat some olive oil and stir-fry the onion and garlic. Sprinkle some salt, pepper and parsley.
When ready, strain aside and reserve the liquids in the skillet. Add
some wine and chicken broth to the liquids and turn up the heat. Let it
reduce to a half (4 minutes more or less).
In a bowl, mix the sour cream with the cream and add the reduced sauce from the skillet. Mix it until blended.
Add the cheese to it, mix again and set aside.
In another bowl mix the chicken with the vegetables.
Arrange the chicken-vegetables in the casserole dish and cover with the creamy sauce.
Sprinkle the parmesan cheese and the croutons on top and bake it for 35-40 minutes.