Creamy Angel Chicken Rice Casserole

Preheat the oven to 350°F and grease a 9×13-inch casserole dish with cooking spray.
In a microwave-safe bowl, heat the cream cheese and butter for 20-30 seconds until softened. Whisk until smooth.
In a large mixing bowl, combine the cooked chicken, rice, cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Stir until evenly mixed.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining shredded cheese on top.
Cover with foil and bake for 20-25 minutes, or until the cheese is melted and the casserole is bubbling.
Remove from the oven and let it sit for 5 minutes before uncovering.
Garnish with fresh parsley and serve warm.
Serving and Storage Tips