Creamy Angel Chicken and Rice Casserole Recipe

Ingredients: 3 cups cooked chicken, diced or shredded 3 cups cooked rice ½ cup butter, room temperature and cubed 8 ounces cream cheese, room temperature and cubed 10.5 ounces cream of chicken soup 3 cloves garlic, minced 0.7 ounce Italian dressing mix (preferably Good Seasons) 1 cup chicken stock 2 cups shredded Colby Jack cheese, divided use Salt and pepper to taste Fresh parsley for garnish Directions: Preheat oven to 350°F (175°C). Generously spray a 9x13” casserole dish with cooking spray. In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds, then whisk until smooth. In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, salt, and pepper. Transfer the mixture to the prepared casserole dish and top with the remaining shredded cheese. Cover the dish.