There must be a million recipes for Chicken Casseroles. I’ve tried a good many and I can’t recall a bad one. I saw an interesting one recently called Creamy Chicken Casserole and decided to give it a try. It’s a keeper.
Not only is it rich and creamy, but you can also put it together in no time. It starts with a Rotisserie Chicken. It doesn’t have to be. I often cook my own chicken for casseroles, but I was somewhat pressed for time, the chicken was only $6.99, it was cooked well, and I went with it.
You need about 4 ½ cups of shredded chicken for a full recipe. You get just about that amount with a rotisserie bird.
Put the chicken pieces in a bowl and add 1 can Cream of Chicken soup, 4-ounces of softened and cubed cream cheese, 1 C cottage cheese. ½ C sour cream, ¼ t garlic powder, ½ t onion powder and S & P. Combine well and spread in a greased 9 x 9 baking dish. Crush about a dozen Ritz crackers and sprinkle on top, then drizzle a ½ stick melted butter on the crackers. Pop into a 350 oven for 35 or 40 minutes and you’ve got yourself a delicious and really creamy Chicken Casserole.
Creamy Chicken Casserole
4½ cups chopped cooked chicken
4-oz. cream cheese, room temperature
1 cup cottage cheese
½ cup sour cream
1 (10.75-oz) can cream of chicken soup
¼ tsp garlic powder
¼ tsp dried onion powder
S & P
1 sleeve Ritz crackers, crushed
4 Tbsp butter, melted
