Ingredients:

  • 1 kg cooked chicken breast, shredded or cubed
  • 225g cream cheese, softened
  • 240g small curd cottage cheese
  • 120g full-fat sour cream
  • 300ml canned cream of chicken soup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 200g Ritz crackers, crushed
  • 115g unsalted butter, melted
  • 150g sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter or non stick spray.
  2. Cream the cheeses. In your large bowl, beat the 225g softened cream cheese until it's completely smooth. Note: This prevents lumps in the final sauce.
  3. Whisk the liquids. Add the 240g cottage cheese, 120g sour cream, and 300ml cream of chicken soup. Stir until uniform.
  4. Season the mix. Fold in the onion powder, garlic powder, and dried parsley.
  5. Add the protein. Fold in the 1 kg of cooked chicken until every piece is fully submerged in the sauce.
  6. Incorporate the cheddar. Stir in 150g of shredded sharp cheddar. Use a block you grated yourself if possible; it melts much better than the bagged stuff.
  7. Transfer to dish. Spread the mixture evenly into your prepared 9x13 pan.
  8. Prep the topping. In a separate bowl, toss the 200g crushed Ritz crackers with the 115g melted butter.
  9. Layer the crunch. Sprinkle the buttery crumbs over the top in an even layer.
  10. Bake the casserole. Slide it into the oven for 35 minutes until the edges are golden and bubbling vigorously.