Step 1

Heat the oven to 350°F.

Step 2

Stir 4 ounces room temperature cream cheese, 1 (10.5-ounce) can condensed cream of chicken soup, 1/2 cup cottage cheese, 1/2 cup sour cream, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper together in a large bowl until the cream cheese is incorporated.

Step 3

Thinly slice 2 medium scallions, keeping the dark green parts separate from the light green and white parts. Stir the light green and white scallion parts and 1 pound shredded chicken into the cream cheese mixture until combined.

Step 4

Transfer to a 9x9-inch square or 2 1/2-quart baking dish and spread into an even layer. Wipe the now-empty bowl clean.

Step 5

Place 45 Ritz crackers in a large zip-top plastic bag and seal the bag. Use your hands or a rolling pin to crush into coarse crumbs (about 2 cups). Stir the crackers and 6 tablespoons melted unsalted butter together in the empty bowl until the crumbs are evenly coated. Evenly sprinkle the cracker crumbs over the casserole.

Step 6

Bake until the edges are bubbling and the top is golden-brown, 30 to 35 minutes. Garnish with the dark green scallion parts, and let cool for 5 minutes before serving.