Creamy Herb-Crusted Chicken Bake

A sophisticated, comforting casserole featuring tender shredded chicken in a savory, herb-infused cheese sauce, finished with a buttery, golden-brown cracker crust for perfect contrast.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb chicken breast, boneless, skinless
• 4 oz cream cheese
• 0.5 cup cottage cheese
• 0.5 cup sour cream
• 2 cloves garlic
• 0.5 tsp dried thyme
• 0.25 tsp black pepper
• 1 cup butter crackers
• 2 tbsp butter

Cooking instructions

1. Preheat your oven to 350°F. Boil the chicken in water until fully cooked, cool slightly, then shred into bite-sized pieces. (about 20 min) — 350°F
2. In a mixing bowl, combine the cream cheese, cottage cheese, sour cream, minced garlic, dried thyme, and black pepper. Fold in the shredded chicken until thoroughly coated.
3. Transfer the chicken mixture to an 8-inch square baking dish and spread into an even layer.
4. Crush the butter crackers into coarse crumbs and toss with the melted butter in a small bowl. Sprinkle this mixture evenly over the chicken base.
5. Bake in the center rack of the oven until the edges are bubbling and the topping is deep golden brown. (about 15 min) — 350°F