Creamy Chicken Bake (Print Version)
# Ingredients:
01 -
4 cups and a half of cooked chicken, chopped.
02 -
Cream cheese, 4 ounces, softened.
03 -
1 cup of cottage cheese.
04 -
Sour cream, half a cup.
05 -
One 10.5-ounce can of cream of chicken soup, unsalted.
06 -
Garlic powder, a quarter teaspoon.
07 -
1/4 teaspoon onion powder, dried.
08 -
1 sleeve of crushed Ritz crackers.
09 -
5 tablespoons of butter, melted.
# Instructions:
01 -
Heat your oven to 350°F. Coat a square 9x9 baking pan lightly with nonstick spray.
02 -
Combine the chicken, sour cream, cottage cheese, softened cream cheese, dried onion powder, garlic powder, and chicken soup in a large bowl. Stir well and even it out in the greased baking dish.
03 -
Mix the buttery melted butter with the crushed crackers and sprinkle this crunchy mix on top of the chicken blend.
04 -
Bake it open-faced at 350°F for 30 to 40 minutes until it’s bubbling hot.
# Notes:
01 -
Rotisserie chicken is an easy shortcut.
02 -
You can freeze it after preparing it.
03 -
Make sure the cream cheese is softened enough to mix easily.
04 -
To make this gluten-free, use GF soup and pork rinds instead of crackers.