Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup salted butter, softened
  • 10.5 oz condensed cream of chicken soup
  • 1 packet (0.7 oz) Zesty Italian dressing mix
  • 1/2 cup low-sodium chicken stock
  • 3 cups cooked chicken breast, shredded or cubed
  • 3 cups cooked long-grain white rice
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the oven. Preheat your oven to 350°F (180°C) and lightly grease your 9x13 baking dish with butter. Note: This ensures the rice at the bottom gets slightly toasted rather than stuck.
  2. Cream the fats. In a large mixing bowl, beat 8 oz softened cream cheese and 1/2 cup softened butter until smooth. Look for a pale, fluffy texture.
  3. Incorporate the base. Whisk in 10.5 oz cream of chicken soup and 1 packet of Zesty Italian dressing mix. Note: Blooming the spices in the fat releases more aromatics.
  4. Add liquid and spice. Pour in 1/2 cup chicken stock and 1/2 tsp cracked black pepper, whisking until the aroma of garlic and herbs hits you.
  5. Fold the protein. Stir in 3 cups of cooked chicken and 1/4 cup chopped parsley until the meat is fully coated in the velvety sauce.
  6. Add the grains. Gently fold in 3 cups of cooked white rice. Note: Stir gently to avoid breaking the rice grains into a paste.
  7. Layer the cheese. Stir in 1 cup of Monterey Jack cheese, then spread the mixture evenly into your prepared dish.
  8. Top it off. Sprinkle the remaining 1 cup of Monterey Jack over the top in an even layer.
  9. Bake to golden. Bake for 30 minutes until the edges are bubbly and the cheese has developed golden spots.
  10. Rest and serve. Let the casserole sit for 5 minutes before serving. Note: This allows the sauce to thicken up as it cools slightly.