Ingredients:

  • 3 cups (450g) cooked shredded chicken breast
  • 8 oz (225g) cream cheese, softened
  • 1 cup (225g) cottage cheese
  • 1/2 cup (120g) sour cream
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (2.5g) onion powder
  • 1/4 tsp (1.5g) Creole seasoning or paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1 sleeve (approx. 1.5 oz / 42g) Ritz crackers, crushed
  • 4 tbsp (57g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened cream cheese, cottage cheese, sour cream, and cream of chicken soup. Stir vigorously until the mixture is smooth and velvety.
  3. Fold in the shredded chicken, garlic powder, onion powder, Creole seasoning, salt, and pepper. Mix until the chicken is evenly coated.
  4. Spread the mixture evenly into a 9x13 inch baking dish, smoothing the top with a spatula.
  5. In a small bowl, toss the crushed Ritz crackers with melted butter until every crumb is glistening.
  6. Sprinkle the buttery crumbs evenly over the casserole.
  7. Bake for 25–30 minutes until the edges are bubbling and the cracker topping is a deep golden brown.