Preheat oven to 350°F. Grease a 9×13” casserole dish with cooking spray.

Microwave cream cheese and butter for 20–30 seconds, then whisk until smooth.

In a large bowl, mix chicken, rice, cream cheese-butter mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, salt, and pepper until well combined.

Spread the mixture evenly in the prepared casserole dish.

Sprinkle the remaining shredded cheese on top.

Cover with foil and bake for 20–25 minutes until cheese is melted and bubbling. Cool for 5 minutes, remove foil, and garnish with parsley.