Ingredients

4 cups cooked shredded chicken (from rotisserie chicken or boiled chicken breasts)

1 (10.5 ounce) can cream of chicken soup

1 cup sour cream

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp black pepper

1 1/2 sleeves Ritz crackers, coarsely crushed (about 45 crackers)

1/2 cup (1 stick) butter, melted

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, onion powder, garlic powder, salt, and pepper until well combined. Spread the chicken mixture evenly in the prepared baking dish.
In a separate bowl, combine the crushed Ritz crackers with the melted butter, stirring until the crumbs are evenly moistened.
Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture.
Bake uncovered for 25-30 minutes, until hot and bubbly, and the cracker topping is crispy and lightly browned.
Let stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
For added flavor and nutrition, stir in 1-2 cups of steamed broccoli, peas, carrots, or mixed vegetables to the chicken mixture before topping it with crackers.
Substitute cream of mushroom or cream of celery soup for the cream of chicken.
For extra cheesy goodness, mix in 1 cup of shredded cheddar cheese with the chicken.
Use crushed potato chips, cornflakes, or panko bread crumbs in place of Ritz for a different crunchy topping

casseroles