A warm, creamy casserole filled with tender chicken, fluffy rice, and melted cheese, perfect for busy weeknights.
Author:Robert
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
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 (preferably Good Seasons)
1 cup chicken stock
2 cups shredded Colby Jack cheese, divided
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
In a microwave-safe bowl, heat the butter and cream cheese for 20-30 seconds until softened, then whisk until smooth.
In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and a pinch of salt and pepper, mixing until well coated.
Transfer the mixture to the prepared casserole dish and spread evenly, then sprinkle the remaining shredded cheese on top.
Cover with foil and bake for 20-25 minutes until bubbling and the cheese is melted and slightly golden.
Let it rest for 5 minutes before removing the foil, then garnish with fresh parsley and serve warm.