This cheesy dish is my husband’s favorite; he always asks for seconds.

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cream cheese, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
Fold in the shredded chicken and mozzarella cheese, ensuring everything is well combined.
Spread the mixture evenly into a greased 9×13-inch baking dish.
In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are well coated.
Sprinkle the cracker mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.

Variations & Tips
For a bit of a kick, add a teaspoon of crushed red pepper flakes to the chicken mixture. You can also swap out the mozzarella for cheddar or Monterey Jack cheese for a different flavor profile. If you’re looking to add some vegetables, consider folding in some cooked broccoli or spinach with the chicken. For a gluten-free version, use gluten-free crackers in place of Ritz crackers.