Ingredients:
- 3 cups cooked chicken, shredded or diced
- 3 cups cooked rice (white, brown, or wild)
- ½ cup butter, softened and cubed
- 8 oz cream cheese, softened and cubed
- 1 (10.5 oz) can cream of chicken soup
- 3 cloves garlic, minced
- 1 (0.7 oz) packet Italian dressing mix
- 1 cup chicken broth
- 2 cups shredded Colby Jack cheese, divided
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions:
1. Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Make the Creamy Sauce
In a saucepan over medium heat, melt the butter. Add the cream cheese and whisk until smooth. Stir in the cream of chicken soup, garlic, and Italian dressing mix, whisking to blend. Gradually add chicken broth, stirring continuously. Let the sauce simmer for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
3. Mix the Ingredients
In a large mixing bowl, combine the cooked chicken, rice, and half of the shredded cheese. Pour the creamy sauce over the mixture and stir well to combine.
4. Assemble the Casserole
Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining shredded cheese over the top.
5. Bake the Casserole
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden.
6. Serve and Enjoy
Let the casserole rest for a few minutes before serving. Garnish with fresh parsley and enjoy!