- 8 ounces cream cheese room temperature
- 1 cup cottage cheese
- ½ cup sour cream
- 10.75 ounces cream of chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 5 cups cooked diced chicken
- 4 ounces buttery crackers like Ritz crackers, crushed. This equals on sleeve
- 4 tablespoons butter melted
Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
In a large bowl, mix the cream cheese, cottage cheese, sour cream, soup, garlic powder, and onion powder. Add the cooked chicken and stir until well combined.
Transfer the mixture to the prepared casserole dish and create an even layer.
In a small bowl, mix the cracker crumbs and butter until the crackers are well coated in the butter. Sprinkle the crumbs evenly over the chicken mixture.
Bake the casserole for 35 to 40 minutes or until the edges are bubbling and the crackers are golden brown.
Leftovers can be stored in an airtight container for up to 3 days.
If you are prepping this casserole ahead, I recommend that you don't top it with the Ritz crackers until you are ready to bake it.
You can also freeze this casserole without the cracker topping for up three months. Be sure to wrap it tightly with foil or plastic wrap.
Serving: 1Serving | Calories: 552kcal | Carbohydrates: 20g | Protein: 27g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1906mg | Potassium: 429mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1002IU | Vitamin C: 22mg | Calcium: 130mg | Iron: 2mg