Ingredients:

  • 0.5 cup (115g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened
  • 0.7 oz (1 packet) zesty Italian dressing mix
  • 10.5 oz (1 can) condensed cream of chicken soup
  • 1 cup (240ml) chicken stock
  • 0.5 cup (120g) sour cream
  • 1.5 lbs (680g) boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1.5 cups (270g) long-grain white rice, rinsed
  • 2 cups (225g) Colby Jack or Sharp Cheddar cheese, shredded

Instructions:

  1. In a large mixing bowl, whisk together the melted butter, softened cream cheese, and the Italian dressing mix until smooth and emulsified.
  2. Slowly incorporate the cream of chicken soup, chicken stock, and sour cream into the butter mixture until it forms a thick, pale-gold gravy.
  3. Spread the uncooked, rinsed white rice evenly across the bottom of a 9x13-inch ceramic or glass baking dish.
  4. Scatter the cubed chicken pieces evenly over the layer of rice.
  5. Pour the creamy sauce mixture over the chicken and rice, using a spatula to ensure the liquid reaches all corners and covers the rice completely.
  6. Cover the dish tightly with heavy-duty aluminum foil and bake at 350°F (175°C) for 35 minutes.
  7. Remove the foil, sprinkle the shredded Colby Jack or Cheddar cheese over the top, and bake for an additional 10 minutes until the cheese is melted and bubbly.