1-In a large bowl, combine the shredded chicken, cooked rice, Italian seasoning, minced garlic, cream of chicken soup, shredded cheese (except the reserved ¼ cup), and sliced green onions (except the reserved garnish). Mix well and set aside.

2-In a microwave-safe bowl, soften the cream cheese and 1 stick (4 tablespoons or 57 grams) of salted butter by microwaving for about 30 seconds, then whisk until smooth and creamy.

3-Add the cream cheese and butter mixture to the chicken and rice bowl. Mix everything until fully combined.

4-Transfer the mixture to a greased baking dish, smoothing the surface. Sprinkle the reserved shredded cheese evenly on top.

5-In another bowl, melt ½ stick (4 tablespoons or 57 grams) of butter in the microwave. Mix melted butter with the crushed crackers until combined. Sprinkle this mixture evenly over the casserole.

6-Cover the dish with aluminum foil and bake at 375°F (190°C) for 15 minutes. Remove the foil and bake an additional 15 minutes uncovered.

7-Garnish with the remaining green onions before serving.