Ingredients:
4 cups cooked shredded chicken (rotisserie works great)
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 tsp garlic powder
1 tsp onion powder
Salt & pepper to taste
1 sleeve Ritz crackers (about 30 crackers), crushed
4 tbsp unsalted butter, melted
2 tbsp chopped fresh parsley (optional for garnish)
Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
In a large mixing bowl, combine 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 ½ cups of the cheddar cheese. Stir until evenly combined.
Spread the mixture evenly into the prepared casserole dish.
In a small bowl, mix the crushed Ritz crackers with melted butter until well coated.
Sprinkle the cracker topping evenly over the chicken mixture.
Top with remaining ½ cup cheddar cheese.
Bake uncovered for 30-35 minutes, or until hot and bubbly with a golden-brown crust.
Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 545 kcal | Servings: 6 servings