Ingredients:
- 4 cups cooked shredded chicken (rotisserie chicken works well)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup mayonnaise
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 sleeve Ritz crackers (about 30 crackers), crushed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- In a large mixing bowl, combine the softened cream cheese, sour cream, cream of chicken soup, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Fold in the shredded chicken and 1 1/2 cups of the cheddar cheese. Mix until everything is evenly combined.
- Spread the mixture into the prepared casserole dish.
- In a small bowl, combine the crushed Ritz crackers and melted butter, stirring until the crumbs are fully coated.
- Sprinkle the cracker topping evenly over the chicken mixture.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake uncovered for 30–35 minutes, or until hot, bubbly, and golden brown on top.
- Allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Recipe Notes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 545 kcal per serving