Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 1 cup (225g) sour cream
  • 1 cup (225g) cottage cheese
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) black pepper
  • 1/2 tsp (3g) salt
  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 3 cups (400g) cooked egg noodles, drained
  • 1 cup (115g) shredded cheddar cheese
  • 1 sleeve (1.5 oz / 42g) Ritz crackers, crushed
  • 4 tbsp (57g) unsalted butter, melted

Instructions:

  1. In a large mixing bowl, stir together the softened cream cheese, sour cream, cottage cheese, and cream of chicken soup until smooth and glossy. Fold in the garlic powder, onion powder, salt, and pepper.
  2. Add the shredded chicken, cooked egg noodles, and half of the shredded cheddar cheese to the cream mixture. Gently fold together using a rubber spatula until noodles are enveloped and chicken is evenly distributed.
  3. Spread the mixture evenly into a 9x13 inch baking dish. Combine crushed Ritz crackers with melted butter in a small bowl and sprinkle uniformly over the top. Bake at 350°F (175°C) for 25–30 minutes until edges are bubbling and topping is deep golden brown.