1-Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 9×13 inch casserole dish with cooking spray to prevent sticking.

2-Create the Creamy Base: In a small bowl, whisk together the 8 ounces of softened cream cheese and 1/2 cup of softened butter until smooth and well combined. This forms the rich foundation of your sauce.

3-Combine Ingredients: In a large mixing bowl, combine the 3 cups of cooked chicken (diced or shredded) and 3 cups of cooked rice. Add the cream cheese and butter mixture, 1 1/4 cups of cream of chicken soup, 3 cloves of minced garlic, 0.7 ounces of dry Italian dressing mix, 1 cup of chicken broth, and half of the shredded Colby Jack cheese (1 1/4 cups). Season with salt and pepper to taste.

4-Mix Thoroughly: Stir all ingredients evenly until everything is well coated with the creamy mixture. Ensure the cheese, garlic, and Italian dressing are distributed throughout for consistent flavor in every bite.

5-Transfer to Baking Dish: Spread the mixture evenly into the prepared 9×13 inch casserole dish, smoothing the top with your spatula.

6-Add Cheese Topping: Sprinkle the remaining shredded Colby Jack cheese (1 1/4 cups) evenly over the top of the casserole. This will create a deliciously golden, bubbly crust.

7-Bake: Cover the dish loosely with aluminum foil that has been sprayed with nonstick cooking spray (to prevent the cheese from sticking). Bake for 25 minutes, removing the foil halfway through the baking time.

8-Rest and Serve: After baking, let the casserole sit for 5 minutes to allow it to set slightly. Garnish with fresh parsley and serve warm.