Ingredients:

  • 4 cups (600g) cooked chicken, shredded
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup (240g) full-fat sour cream
  • 4 oz (113g) cream cheese, softened
  • 1/2 tsp (2.5g) onion powder
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1g) black pepper
  • 1 cup (150g) frozen peas
  • 2 sleeves (200g) Ritz crackers, crushed
  • 1/2 cup (113g) unsalted butter, melted
  • 1 tsp (1g) dried parsley

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, softened cream cheese, onion powder, garlic powder, and black pepper until completely smooth.
  3. Fold the shredded cooked chicken and frozen peas into the cream mixture until evenly coated.
  4. Spread the chicken mixture into an even layer in the prepared baking dish.
  5. In a separate bowl, toss the crushed Ritz cracker shards with melted butter and dried parsley until well combined.
  6. Sprinkle the cracker mixture evenly over the chicken base. Bake for 20 minutes or until the topping is golden brown and the edges are bubbling.