Ingredients:

  • 2 tbsp unsalted butter, softened
  • 4 oz low-fat cream cheese, softened
  • 1 can (300ml) low-sodium cream of chicken soup
  • 1/2 cup low-sodium chicken broth
  • 1 packet (24g) dry Italian dressing mix
  • 3 cups cooked chicken breast, shredded
  • 3 cups cooked long-grain white rice
  • 1 1/2 cups reduced-fat Colby Jack or Mozzarella cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Mix the base. In a large mixing bowl, combine the softened butter, cream cheese, cream of chicken soup, chicken broth, and Italian dressing mix.
  2. Whisk the sauce. Use a whisk vigorously until the mixture is smooth, fragrant, and completely emulsified. Note: This prevents white cream cheese spots in the final dish
  3. Fold in chicken. Gently stir in the shredded cooked chicken using a spatula.
  4. Add the rice. Incorporate the cooked rice, folding carefully until every grain is coated without breaking the rice. Note: Over mixing here leads to mushy rice
  5. Fill the dish. Spread the mixture evenly into a 9x13-inch baking dish.
  6. Add cheese. Top with a uniform layer of shredded Colby Jack or Mozzarella.
  7. Bake. Place in the oven at 350°F (175°C) for 20–25 minutes until the edges are bubbling and the top is golden brown.
  8. Final touch. Garnish with fresh parsley immediately after removing from the oven.