Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Yield: 9 inch baking dish

Ingredients

• 1 (10.5 ounce) can cream of chicken soup
• ½ cup cottage cheese
• ½ cup sour cream
• 4 ounces cream cheese, at room temperature
• ½ teaspoon chili powder

• ½ teaspoon onion powder
• ½ teaspoon paprika
• 1 teaspoon garlic powder, divided
• Pinch of dried oregano
• Pinch of dried thyme
• 5 cups shredded rotisserie chicken (any type you prefer: lemon chicken, garlic chicken, etc. We have even used canned chicken in a crunch).
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 30 buttery round crackers, crushed
• 4 tablespoons unsalted butter, melted
• 1 cup shredded mozzarella cheese
• 1 teaspoon sliced scallions, or to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Stir cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth.
3. Fold in chicken and parsley until evenly coated.
4. Combine crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
5. Spoon chicken mixture evenly into an 11×7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then top with cracker mixture.
6. Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 35 minutes. Garnish with scallions, if desired.

Variation notes:

● Add hot cooked rice or noodles to make the dish more filling. The mixture will take up more space, so consider baking it in a larger dish.

● Add vegetables to make this a one-dish meal. Sauteed onions, baby spinach, broccoli florets and peas are all excellent options.

Instead of using onion and garlic powder, use flavor-packed ranch salad dressing mix.

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