Ingredients
- 3 cups cooked chicken, diced or shredded
- 3 cups cooked rice
- ½ cup unsalted 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 freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- Soften the butter & cream cheese: In a microwave-safe bowl, heat the butter and cream cheese for 20-30 seconds. Whisk until smooth.
- Mix ingredients: In a large bowl, combine 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 black pepper to taste. Stir until well blended.
- Assemble the casserole: Spread the mixture evenly in the prepared dish.
- Add cheese: Sprinkle the remaining Colby Jack cheese over the top.
- Bake: Cover with foil and bake for 20-25 minutes until the cheese is melted and the casserole is bubbling.
- Rest & serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Cheese Variations: Swap Colby Jack for mozzarella, cheddar, or Monterey Jack.
- Extra Veggies: Stir in sautéed mushrooms, peas, or spinach.
- Spicy Twist: Add red pepper flakes or hot sauce.
- Crunchy Topping: Sprinkle crushed crackers or breadcrumbs on top before baking.
- Gluten-Free Option: Use gluten-free cream of chicken soup and a homemade Italian seasoning mix.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
