This Creamy Chicken Casserole with Buttery Cracker Topping is the ultimate crowd-pleaser. Whether you serve it as the star of your dinner table or as a hot, cheesy dip for a gathering, it’s bound to be the dish everyone asks for again and again.
INGREDIENTS
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup cottage cheese
- ½ cup sour cream
- 4 oz cream cheese softened
- 1½ tsp Creole Kick seasoning plus extra for garnish
- 1 tsp garlic powder divided
- ½ tsp onion powder
- 4 cups shredded cooked chicken about 1 rotisserie chicken
- ¼ cup chopped fresh parsley plus extra for garnish
- 30 buttery round crackers such as Ritz, crushed (about 1¼ cups)
- ¼ cup unsalted butter melted
- 1 cup shredded mozzarella cheese 4 oz
DIRECTIONS
- Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
- In a medium bowl, combine cream of chicken soup, cottage cheese, sour cream, softened cream cheese, Creole Kick, ½ tsp garlic powder, and onion powder. Stir until smooth.
- Fold in shredded chicken and parsley until evenly coated.
- In a separate bowl, mix crushed crackers, melted butter, and remaining ½ tsp garlic powder.
- Spread chicken mixture evenly into the prepared baking dish. Sprinkle with mozzarella cheese, then top with the cracker mixture.
- Cover with foil and bake for 35 minutes. Remove foil and bake an additional 8–10 minutes, until topping is golden brown.
- Garnish with extra Creole Kick and parsley before serving.
