This million dollar chicken casserole is rich, creamy, and incredibly savory. It's so good, it's hard to stop eating! The cottage cheese is the trick to getting such a creamy texture and using rotisserie chicken keeps this recipe quick. Feel free to add peas or steamed broccoli. Serve with a simple salad or noodles.
1 (10.5 ounce) can cream of chicken soup
½ cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste
Preheat the oven to 350 degrees F (175 degrees C).
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.
Fold in chicken and parsley until evenly coated.
Combine crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then top with cracker mixture.
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.
