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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking.
Prepare the chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder. In a large skillet over medium heat, cook the chicken until it's no longer pink in the center, about 7-8 minutes per side. Once cooked, remove from heat and let it cool slightly before shredding into bite-sized pieces.
Make the creamy base: In a large mixing bowl, combine the cream of chicken soup, sour cream, and mayonnaise. Stir until smooth and well combined. Fold in the shredded chicken, ensuring every piece is coated in the creamy mixture.
Assemble the casserole: Spread the chicken mixture evenly in the prepared baking dish. Sprinkle the shredded cheddar cheese over the top, ensuring an even layer that covers the entire surface.
Prepare the topping: In a small bowl, mix the crushed Ritz crackers with melted butter until the crumbs are evenly coated. Sprinkle this mixture over the cheese layer, creating a crunchy, golden topping.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the topping is golden brown.
Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired, and enjoy!
Tips and Conclusion
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