Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish or use a non-stick spray to make cleanup easier later on.

Step 2: In a large mixing bowl, combine the shredded rotisserie chicken and frozen mixed vegetables. If your vegetables are frozen, there’s no need to thaw them just toss them straight in. Add the Minute Rice (uncooked) to the bowl as well.

Step 3: In a separate bowl, mix together the cream of chicken soup and milk until smooth and creamy. Add the minced garlic, onion powder, and Italian seasoning to the mixture. Season with salt and ground pepper to taste. Stir well to combine everything into a flavorful sauce.

Step 4: Pour the creamy sauce over the chicken, rice, and vegetables. Stir everything together until evenly coated. Make sure the rice is fully submerged in the sauce, as it will absorb the liquid as it bakes, turning tender and fluffy.

Step 5: Sprinkle the shredded Colby Jack cheese on top of the casserole, spreading it evenly to cover the surface. This will melt into a gooey, cheesy layer as it bakes.

Step 6: Cover the casserole with aluminum foil and bake for 25-30 minutes, or until it’s hot and bubbly. Remove the foil and bake for an additional 10 minutes to let the cheese get golden and slightly crispy on top.

Once done, remove from the oven and let the casserole cool for a few minutes before serving. Top with fresh parsley if desired, and enjoy!