Ingredients:
3 cups cooked chicken, diced or shredded
3 cups cooked rice
½ cup butter, room temperature and cubed
8 ounces cream cheese, room temperature and cubed
10.5 ounces cream of chicken soup
3 cloves garlic, minced
0.7 ounce Italian dressing mix (I used Good Seasons)
1 cup chicken stock
2 cups shredded Colby Jack cheese, divided
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Preheat oven to 350°F (175°C), and generously spray a 9×13” casserole dish with cooking spray.
In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds. Whisk until smooth.
In a large mixing bowl, combine the cooked chicken, cooked rice, softened butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until everything is evenly combined.
Transfer the chicken and rice mixture into the prepared casserole dish, spreading it evenly.
Top with the remaining shredded cheese.
Cover the dish with foil, and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is bubbling.
Remove from oven, and allow the casserole to cool for 5 minutes before removing the foil.
Garnish with fresh parsley, and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 548 kcal | Servings: 8 servings