Instructions
1. Preheat oven to 350°F. Grease a 9×13 inch baking dish with nonstick cooking spray.
2. In a microwave-safe bowl, soften butter and cream cheese for 20-30 seconds. Whisk until completely smooth.
3. In a large bowl, mix together chicken, rice, softened butter and cream cheese mixture, soup, garlic, Italian dressing mix, 4. chicken broth, 1 cup shredded cheese, salt, and pepper until well combined.
5. Transfer chicken and rice mixture to prepared baking dish. Top with remaining 1 cup shredded cheese.
6. Cover tightly with aluminum foil. Bake for 25 minutes until hot and bubbling.
7. Remove foil and let sit 5 minutes before serving. Garnish with parsley if desired.
Storage:
Refrigerate leftovers up to 4 days. Reheat leftovers in microwave or oven until hot. Casserole can be frozen up to 3 months.
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My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
