3 boneless skinless chicken breasts uncooked, cut into cubes ▢1 cup water ▢1 cup milk ▢2 cups instant white rice uncooked ▢1 (10.75-ounce) can cream of chicken soup ▢1 (10.74-ounce) can cream of celery soup ▢1 (10.75-ounce) can cream of mushroom soup ▢1 teaspoon garlic salt with parsley flakes ▢½ teaspoon lemon pepper ▢½ cup butter melted ▢1 cup shredded Colby Jack cheese divided ▢curly parsley chopped (optional)
Preheat oven to 400℉. Lightly grease a deep 9×13 baking dish or a 13”x18” baking sheet and set aside.
In a large bowl, add chicken, water, milk, rice, soups, garlic salt, lemon pepper, melted butter and ½ cup cheese.
Pour this into your greased baking dish, top with remaining shredded cheese and bake for 55-60 minutes
cover with foil (non-stick foil works best) and then take off foil for the last 10-15 minutes.. Pour the batter over the crust.
Let rest for 10-15 minutes before serving. Sprinkle with parsley, if desired, before serving.