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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Combine cream cheese, cottage cheese, sour cream, cream of chicken soup, garlic powder, onion powder, black pepper, and salt in a large mixing bowl. Mix until smooth and well combined.
Fold in cooked chicken and shredded cheddar cheese. Stir until chicken is evenly coated with the creamy mixture.
Spread chicken mixture evenly into the prepared baking dish.
Combine crushed Ritz crackers with melted butter in a separate bowl. Mix until crumbs are evenly coated.
Sprinkle buttery cracker mixture evenly over the casserole.
Bake for 30–35 minutes, or until casserole is hot, bubbly, and topping is golden brown.
Remove from oven and let casserole rest for 5–10 minutes before serving.
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For a lighter version, use low-fat cream cheese and sour cream.
Substitute Ritz crackers with panko breadcrumbs for a different texture.
Can I use rotisserie chicken?
Yes, rotisserie chicken works well and adds extra flavor.
Can I make this casserole ahead of time?
Yes, you can assemble it ahead and refrigerate until ready to bake.
What can I use instead of Ritz crackers?
Panko breadcrumbs or crushed cornflakes can be used as alternatives.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
How do I reheat the casserole?
Reheat in the oven at 350°F (175°C) until warmed through.
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