Chicken Casserole Dish (Print Version)

# Ingredients:

01 - 1/2 cup melted, unsalted butter.
02 - Salt and pepper, adjust to taste.
03 - 1 cup each of mozzarella, Parmesan, and cheddar cheese, shredded.
04 - 4 cups cooked, shredded chicken.
05 - 1 cup crushed buttery crackers.
06 - Fresh parsley for sprinkling.
07 - 1 teaspoon each of onion and garlic powders.
08 - 1 cup each of sour cream and mayo.
09 - 1 teaspoon dried oregano.
10 - 1 (10.75 oz) can of creamy chicken soup.

# Instructions:

01 - Set your oven to 350°F. Lightly coat a 9x13 pan with cooking spray.
02 - Stir together the chicken, sour cream, mayo, soup, all cheeses, and all seasonings until it looks well blended.
03 - Spread the mix into your pan. Stir the buttery crackers with the melted butter, then scatter it all across the top.
04 - Pop it in the oven for 40 minutes, or until it's bubbling and the crust looks golden.
05 - Let it sit for a bit to cool. Sprinkle parsley over the top before you dig in.

# Notes:

01 - Rotisserie chicken works great for this.
02 - Only add the cracker topping before baking.
03 - Keep leftovers fresh for up to 3 days in the fridge.

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