1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
2. Prepare the filling: In a large mixing bowl, combine shredded chicken, cream cheese, cottage cheese, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix until smooth and well-blended.
3. Assemble the casserole: Spread the creamy chicken mixture evenly into the prepared baking dish, smoothing the top with a spatula.
4. Make the topping: In a small bowl, combine the crushed Ritz crackers with melted butter. Sprinkle the buttery crumbs evenly over the chicken mixture.
5. Bake: Place the casserole in the oven and bake for 30–35 minutes, or until the topping is golden brown and the casserole is bubbly.
6. Garnish and serve: Optionally, sprinkle with fresh parsley for a pop of color. Serve warm and enjoy!

Notes:

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Assemble the casserole without the topping, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.
• Dietary Options: For a gluten-free version, use gluten-free crackers and soup.