Ingredients:
3 cups cooked chicken, diced or shredded
3 cups cooked rice
½ cup butter, cubed and at room temperature
8 ounces cream cheese, cubed and at room temperature
10.5 ounces cream of chicken soup
3 cloves garlic, minced
0.7-ounce packet Italian dressing mix (e.g., Good Seasons)
1 cup chicken stock
2 cups shredded Colby Jack cheese, divided
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Prepare Oven and Casserole Dish
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch casserole dish with non-stick cooking spray.
Soften Butter and Cream Cheese
Place butter and cream cheese in a microwave-safe bowl.
Heat for 20-30 seconds until softened. Whisk until smooth and creamy.
Combine Ingredients
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, and half of the shredded Colby Jack cheese.
Season with salt and pepper to taste. Mix thoroughly until well-combined.
Transfer to Casserole Dish
Spread the chicken and rice mixture evenly into the prepared dish.
Add Cheese Topping
Sprinkle the remaining shredded Colby Jack cheese evenly over the top.
Bake the Casserole
Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
Garnish and Serve
Let the casserole rest for 5 minutes after baking.
Remove the foil, garnish with fresh parsley, and serve warm.
Enjoy your hearty, cheesy chicken and rice casserole!
