Step 1: Preheat and Prepare

Begin by preheating the oven to 350 degrees F. Spray a 9×13” casserole dish generously with cooking spray to prevent sticking and make cleanup easy.

Step 2: Cream the Cheese and Butter

In a mixing bowl, whisk together cream cheese and butter until smooth and well combined. This will form the rich, creamy base of the casserole.

Step 3: Combine Ingredients

In a large metal mixing bowl, add the cooked chicken, cooked rice, and the cream cheese‑butter mixture. Then add the cream of chicken soup, minced garlic, Italian dressing mix, chicken broth, and half of the shredded Colby Jack cheese. Season with salt and pepper to taste. Mix everything thoroughly until it is evenly combined. The texture should be moist but not soupy.

Step 4: Transfer to Casserole Dish

Spread the chicken and rice mixture evenly into the prepared casserole dish. Make sure it’s packed well but not overly compressed.

Step 5: Add Cheese and Cover

Top the casserole with the remaining shredded Colby Jack cheese in an even layer. Spray a piece of foil with nonstick cooking spray and gently cover the dish to keep the cheese from sticking to the foil.

Step 6: Bake

Place the covered casserole in the oven and bake for about 25 minutes. Halfway through the baking time, remove the foil to allow the cheese to brown and bubble slightly.

Step 7: Cool and Serve

Once the casserole is done baking, remove it from the oven and let it cool for about 5 minutes before serving. Sprinkle fresh parsley on top for brightness and visual appeal. Scoop and serve warm.