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1 (10 ½-oz.) can cream of chicken soup

2 oz. cream cheese, softened

¾ cup cottage cheese

½ cup sour cream

1 tsp. onion powder

1 tsp. garlic powder

3 medium scallions, thinly sliced (about ½ cup)

4 ½ cups shredded cooked chicken (from 1 large whole rotisserie chicken)

2 Tbsp. finely chopped fresh parsley

30 buttery round crackers (such as Ritz), coarsely crushed (about 1 ½ cups)

½ cup (4 oz.) unsalted butter, melted

1 tsp. chopped fresh thyme

Hot white rice

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Make creamy casserole filling:

1. Preheat oven to 350°F. Stir together cream of chicken soup, cream cheese, cottage cheese, sour cream, onion powder, and garlic powder in a large bowl until well combined.

2. Prepare the scallions:

   Thinly slice scallions; separate white and light green parts from dark green parts. Set aside until ready to use.

3. Add scallions, chicken, and parsley:

   Fold white and light green parts of scallions, chicken, and parsley into cottage cheese mixture until evenly coated.

4. Make cracker topping:

   In a medium bowl, stir together crackers, butter, and thyme until well coated. Set aside.

5. Add casserole to dish:

   Spoon chicken mixture evenly into an ungreased 11- x 7- inch baking dish. Sprinkle evenly with cracker mixture.

6. Bake casserole:

Bake in preheated oven until edges are bubbly and crackers are golden brown, 30 to 35 minutes. Garnish with dark green parts of scallions, and serve over rice.