Ingredients:

  • 4 oz cream cheese, softened
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 10.5 oz condensed cream of chicken soup
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 4 cups cooked chicken, shredded
  • 1.5 cups cheddar cheese, freshly grated
  • 1/4 cup green onions, thinly sliced
  • 2 sleeves Ritz crackers, crushed
  • 1/2 cup unsalted butter, melted
  • 1 tsp dried parsley

Instructions:

  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the softened cream cheese, cottage cheese, sour cream, cream of chicken soup, garlic powder, onion powder, and black pepper. Whisk until the emulsion is smooth and well-incorporated.
  3. Fold the shredded cooked chicken, grated cheddar cheese, and sliced green onions into the creamy mixture until evenly distributed.
  4. Transfer the chicken mixture into the prepared baking dish, spreading it into an even layer with a rubber spatula.
  5. In a separate bowl or Ziploc bag, combine the crushed Ritz crackers, melted butter, and dried parsley. Toss until the crumbs are thoroughly coated in butter.
  6. Sprinkle the cracker mixture evenly over the top of the casserole.
  7. Bake for 30 minutes, or until the filling is bubbling and the cracker crust has reached a deep golden-brown mahogany color.