Dump and Bake Souper Rice

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• 2 cups chicken broth
  Ingredient note

  Source: 2 cups chicken broth
• 10.5 oz Unsalted Cream of Chicken Soup
  Ingredient note

  Source: 1 (10.5-oz) can Unsalted Cream of Chicken Soup
• ½ tsp black pepper
  Ingredient note

  Source: ½ tsp black pepper
• 1 tsp kosher salt (divided)
  Ingredient note

  Source: 1 tsp kosher salt (divided)
• 1 Tbsp herb and garlic seasoning
  Ingredient note

  Source: 1 Tbsp herb and garlic seasoning
• 2 cups uncooked long-grain white rice (rinsed)
  Ingredient note

  Source: 2 cups uncooked long-grain white rice (rinsed)
• 6 Tbsp unsalted butter (divided)
  Ingredient note

  Source: 6 Tbsp unsalted butter (divided)
• 1 Tbsp finely chopped fresh parsley (plus additional parsley for garnish)
  Ingredient note

  Source: 1 Tbsp finely chopped fresh parsley (plus additional parsley for garnish)

1. Preheat oven to 400ºF. Spray a 9-inch baking dish with cooking spray.
2. In the 9-inch square baking dish, whisk together chicken broth, cream of chicken soup, black pepper, ¾ teaspoon salt, and herb and garlic seasoning until smooth.
3. Stir in the rinsed rice.
4. Scatter 4 tablespoons of butter evenly over the rice mixture.
5. Cover the baking dish tightly with aluminum foil.
6. Bake for 50 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove the dish from the oven and let stand, covered, for 5 minutes.
8. Remove the foil. Add the remaining 2 tablespoons butter, remaining ¼ teaspoon salt, and chopped parsley.
9. Fluff the rice gently with a fork until everything is evenly combined.
10. Garnish with additional parsley, if desired, and serve warm.