I was practically raised on soup and casseroles—they are my comfort food.
A friend cooked this for me and gave me the recipe. I subsequently found it on the Internet,
here.
Ingredients4½ cups cubed cooked chicken (≈1lb. 6 oz. or 22 oz.)
4 oz. cream cheese, softened
1 cup cottage cheese
½ cup sour cream
1 (10.75-oz) can cream of chicken soup
¼ teaspoon garlic powder
¼ teaspoon dried onion powder
1 sleeve Ritz crackers, crushed
5 tablespoons butter, melted
Directions- Preheat the pit to 350ºF.
- Lightly spray a 9×9-inch baking dish with cooking spray and set it aside.
- Combine the chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup.
Spread the mixture into the baking dish.
Combine the crushed crackers and butter and spread it over the chicken mixture.
Bake, uncovered, for 30 to 40 minutes.
Served
Tips & Comments- A rotisserie chicken is an excellent choice for the cooked chicken. I cooked a seasoned breast sous vide.
- It can be topped with crushed potato chips instead of Ritz crackers.
- My baking dish was a different shape but about the same volume as the 9×9-inch dish the recipe called for.
- I had to make a bit more butter & Ritz Cracker topping to get the covering I wanted.
- You can stop after step 5 and refrigerate or freeze it for later baking.
- To bake it after freezing, thaw it completely and bake it as directed.
- For a gluten-free dish, use gluten-free Cream of Chicken soup and crushed pork rinds instead of Ritz crackers.
