Ingredients
3 cups cooked chicken (shredded or diced)
3 cups cooked rice
½ cup butter (cubed, room temp)
8 oz cream cheese (cubed, room temp)
10.5 oz cream of chicken soup
3 cloves garlic (minced)
0.7 oz Italian dressing mix
1 cup chicken stock
2 cups shredded Colby Jack cheese (divided)
Salt & pepper to taste
Fresh parsley (for garnish)
Instructions
Preheat oven to 350°F. Grease a 9×13” casserole dish.
Soften cream cheese & butter in the microwave for 20-30 sec; whisk until smooth.
Mix Ingredients: In a large bowl, combine chicken, rice, cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half the shredded cheese, salt, and pepper. Stir well.
Assemble: Transfer to the casserole dish, top with remaining cheese, and cover with foil.
Bake for 20-25 min until bubbling and cheese is melted.
Garnish with fresh parsley & enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 548 kcal per serving
- Fat: 30g per serving
- Carbohydrates: 40g per serving
- Protein: 32g per serving