I am sure many of you are great at freezer meals. I have a friend who posts pictures of her cooked and individually bagged chicken and beef on social media. Preparing ahead gives her an advantage on weeknight or last-minute meals.
I have lofty goals of planning ahead, but I never seem to make it happen. I’ve never been able to have my ducks in a row that well. At best, I have a menu planned for the week. However, most of the time, I am trying to decide what to throw together last minute.
Nothing beats a quick and easy, family-pleasing casserole. Served with a green vegetable or side salad, you can have dinner on the table in no time.
This chicken casserole is a family favorite at our house. My husband is not a big casserole fan, but he can eat his weight in this one. It is perfectly cheesy with just enough pasta to please, and the crunchy topping is a bonus. Plus, it is just as delicious warmed over the next day!
Chicken Casserole
Ingredients
- 4 cups chopped cooked chicken
- 1 cup cottage cheese
- 1 cup sour cream
- 1 (10.75-oz.) can cream of chicken soup
- 1 (8-oz. block) cheddar cheese shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 cup uncooked elbow macaroni cooked as package directions
- 1 sleeve Ritz crackers
- 1 stick unsalted butter
Instructions
- Spray a 9 x 13-inch baking dish with nonstick cooking spray, set aside. Preheat oven to 350 degrees.
- Combine chopped chicken, cottage cheese, sour cream, soup, garlic powder, onion powder, black pepper, cheddar cheese, and cooked and cooked and drained macaroni.
- Pour into prepared dish, set aside.
- Crush Ritz crackers in a gallon zip-top bag. Melt butter and pour into bag. Seal and toss the crackers to coat. Evenly spread the crackers over the chicken mixture.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
