Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 (10.5 oz) can cream of chicken soup
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
For the Topping:
- 1 sleeve (about 1 ½ cups) crushed Ritz crackers
- 4 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the Filling: In a large bowl, combine the shredded chicken, cream cheese, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Assemble the Casserole: Spread the mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar and mozzarella cheese evenly over the top.
- Prepare the Topping: In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle the buttery cracker mixture evenly over the casserole.
- Bake: Place the casserole in the oven and bake for 30–35 minutes, or until hot and bubbly and the topping is golden brown.
- Serve & Enjoy: Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley if desired. Serve warm.
Notes
- Variations: Add cooked bacon bits, diced jalapeños, or sautéed mushrooms for extra flavor.
- Gluten-Free Option: Use gluten-free crackers and a gluten-free cream of chicken soup substitute.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months and reheat in the oven at 350°F until warmed through.
- Serving Suggestions: Pair with a fresh green salad or steamed vegetables for a balanced meal.