Ingredients:

  • 4 cups (600g) shredded cooked chicken
  • 1 cup (225g) small curd cottage cheese
  • 1 cup (240g) full-fat sour cream
  • 4 oz (115g) cream cheese, softened
  • 10.5 oz (298g) condensed cream of chicken soup
  • 1 tsp (3g) onion powder
  • 1 tsp (3g) garlic powder
  • 0.5 tsp (2g) Creole seasoning
  • 2 sleeves (200g) Ritz crackers, coarsely crushed
  • 0.5 cup (113g) unsalted butter, melted
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the softened cream cheese, cottage cheese, sour cream, and condensed cream of chicken soup until the mixture is uniform and smooth.
  3. Stir in the onion powder, garlic powder, and Creole seasoning. Gently fold in the shredded chicken until evenly coated.
  4. Spread the chicken mixture evenly into a 9x13 inch (23x33 cm) baking dish.
  5. In a separate bowl, combine the crushed Ritz crackers and melted butter, tossing until the crumbs are well-moistened.
  6. Sprinkle the cracker mixture evenly over the chicken base. Bake for 30 minutes, or until the sauce is bubbling and the topping is golden brown.
  7. Garnish with fresh parsley before serving.