Begin by melting 3 tablespoons of butter in a skillet over medium heat. Once the butter is bubbling, add 3 minced garlic cloves and sauté for about 1 minute until fragrant and slightly golden.

In a large mixing bowl, combine 3 cups of cooked rice, 2 cups of shredded chicken, and the sautéed garlic-butter mixture. Add 1 can of cream of chicken soup and 1 cup of chicken broth. Mix until well combined.

Incorporate 1 cup of shredded mozzarella cheese into the mixture, along with 1 tablespoon of dried parsley, and season with salt and pepper to taste.

Preheat your oven to 375°F (190°C) and prepare a 9×13-inch baking dish by greasing it lightly.

Spread the rice and chicken mixture evenly in the prepared baking dish.

Sprinkle the remaining 1 cup of mozzarella cheese over the top of the casserole.

Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly.

Once baked, allow the casserole to rest for about 5 minutes before serving.