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Preparation of Oven and Dish: Begin by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Concurrently, prepare a 9×13 inch casserole dish by generously coating it with non-stick cooking spray.
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Softening of Butter and Cream Cheese: Place the butter and cream cheese in a microwave-safe bowl. Heat in the microwave for approximately 20-30 seconds or until soft. Remove and whisk the mixture until it achieves a smooth consistency.
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Assembly of Casserole Base: In a large mixing bowl, combine the cooked chicken, cooked rice, the previously smoothed butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded Colby Jack cheese. Season with salt and pepper to taste. Stir the ingredients together until they are fully integrated.
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Transfer to Casserole Dish: Carefully transfer the chicken and rice mixture into the prepared casserole dish, spreading it evenly.
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Adding the Cheese Topping: Sprinkle the remaining shredded Colby Jack cheese over the top of the casserole.
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Baking the Casserole: Cover the casserole dish with aluminum foil. Place it in the preheated oven and bake for 20-25 minutes, or until the cheese has melted thoroughly and the casserole is bubbling around the edges.
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Final Touches and Serving: Once baking is complete, remove the casserole from the oven and let it rest for approximately 5 minutes. Remove the foil, garnish with fresh parsley, and serve while warm.
