Preheat the oven to 180C/350F.
In a large pan, heat up some olive oil and saute onions for 5 minutes. Add garlic and cook for 30 seconds more.
1 medium white onion, 3 garlic cloves
Mix in cream cheese, bechamel sauce (or cream of chicken soup as a fuss-free option), pour in chicken stock and whisk well. Bring to a boil.
300 g 10 oz cream of chicken soup (or bechamel cream sauce), 2 ½ cups chicken stock, 90 g 3 oz cream cheese
Season chicken with salt and chicken seasoning blend.
2 teaspoon chicken seasoning, 2 chicken breasts
Pour rice into a large casserole dish, top with chicken pieces and pour chicken stock mixture on top.
1 ½ cups rice
Cover with foil and bake for 1 hour.