Don’t forget to add the Ritz!
Taken from:
Amandascooking.com

Preptime: 40 minutes
Cook Time: ~ 50 minutes
Servings: 8-12

Starting out:

• Prep your Broccoli, don’t let it get too mushy. I steam mine for 3-5 minutes to let out the color.
• Prep your chicken. If using store bought rotisserie, shred it down to use 4 cups.
• Prep your Egg Noodles
• Use a 9×13 casserole dish, coat it with butter so the casserole doesn’t stick.
• SOFTEN the cream cheese

Ingredients:

• 4 cups chicken cooked and shredded
• 16 oz bag of Egg Noodles
• 2-3 Broccoli Crowns (however much you really want. 2 is good for us)
• 4 oz cream cheese softened at room temperature
• 2 cups shredded cheddar cheese
• 1/2 cup cottage cheese
• 1/2 cup sour cream
• 10.75 oz condensed cream of chicken soup as-is, do NOT add water/milk
• 1 tsp garlic powder
• 3/4 tsp onion powder
• 32 Ritz crackers 1 sleeve
• 4 Tbsp unsalted butter melted

DIRECTIONS:

• Preheat the oven to 350F.
• In a large bowl combine the cream cheese, cottage cheese, cheddar cheese, sour cream, cream of chicken soup, and seasoning. Mix well.
• To the same bowl add the chicken, broccoli and finally the noodles. Stir to coat well. Pour into your prepped 9×13 casserole dish.
• In a separate medium bowl add a sleeve of Ritz crackers and crush into small bits. Pour in the melted butter and toss to coat the crackers.
• Top the casserole with the Ritz crackers.
• Bake uncovered for 40 minutes. Garnish with parsley if desired.
• *Add salt and pepper to taste. This is also excellent with red pepper flakes.

*There is no added salt to this dish. The salt will come out of the Ritz crackers, cooked chicken, condensed soup and cheddar cheese.