Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9x13-inch baking dish with non-stick spray or butter.
- Distribute the cooked rice into an even layer across the bottom of the prepared dish to create a sturdy base.
- Scatter the shredded chicken uniformly over the rice layer to ensure every bite is packed with protein.
- In a medium bowl, whisk the soup, sour cream, broth, cream cheese, Italian seasoning, garlic powder, and pepper until the mixture is completely smooth.
- Pour the herb-infused cream sauce over the chicken and rice, using a spatula to spread it to the edges of the pan.
- Evenly top the casserole with the Parmesan and shredded mozzarella cheese before drizzling the melted butter over the surface.
- Cover the dish loosely with aluminum foil and bake for 30 minutes to heat the center thoroughly.
- Remove the foil and bake for another 15 to 20 minutes until the cheese is bubbly and the edges turn a light golden brown.
- Allow the dish to rest for 5 minutes at room temperature before garnishing with fresh parsley and serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For the best texture, ensure your cream cheese is completely softened at room temperature before whisking to prevent small lumps in the sauce. If you are using leftover rice, break up any large clumps before layering to ensure the sauce penetrates every grain.