Ingredients:
- 1 package (0.7 oz) dry Italian dressing mix
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, melted
- 10.5 oz condensed cream of chicken soup
- 0.5 cup chicken bone broth
- 4 cups cooked chicken breast, shredded or cubed
- 3 cups cooked long-grain white rice
- 1.5 cups shredded Colby Jack cheese
- 0.25 tsp cracked black pepper
Instructions:
- Preheat your oven to 180°C (350°F). In a large mixing bowl, whisk together the softened 8 oz of cream cheese and 0.5 cup of melted butter until the mixture is completely smooth and pale. Note: Starting with these two fats ensures a lump free base.
- Gradually whisk in the dry Italian seasoning mix, the 10.5 oz of condensed cream of chicken soup, and the 0.5 cup of chicken bone broth. Whisk until a uniform, velvety sauce forms without any visible separation.
- Add the 4 cups of cooked chicken and 3 cups of cooked rice to the bowl. Using a silicone spatula, gently fold the ingredients into the sauce. Ensure every grain of rice is thoroughly coated in the herb flecked mixture.
- Season the entire mixture with 0.25 tsp of cracked black pepper and give it one final stir to distribute the spice.
- Lightly grease a 9x13-inch baking dish with butter or non stick spray. Transfer the chicken and rice mixture into the dish and smooth the top with your spatula.
- Sprinkle the 1.5 cups of shredded Colby Jack cheese evenly across the entire surface, reaching all the way to the edges. Note: This creates a seal that keeps moisture inside the bake.
- Place the dish on the center rack of the oven. Bake for 25 to 30 minutes until the edges are bubbling and the cheese is melted.
- Look for small golden brown spots on the cheese surface. The aroma should be intensely savory and herbaceous when it is ready.
- Remove the dish from the oven and let it rest for 5 minutes before serving. Note: This allows the sauce to thicken slightly as it cools.
- Serve warm, ensuring each plate gets a good portion of the golden cheese crust.