- 4 cups chicken, cooked and shredded (leftover rotisserie chicken is perfect)
- 4 oz. cream cheese, softened at room temperature
- 1 cup cottage cheese
- ½ cup sour cream
- 1 can (10.75 oz.) cream of chicken soup
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 cup frozen peas
- 4 cups cornflakes
- ¼ cup butter, melted
Preheat the oven to 350°F. Grease a 10" round or square casserole dish; set aside.
Shred the cooked chicken into bite-sized pieces.
In a large bowl, combine the cream cheese, cottage cheese, sour cream, cream of chicken soup, and seasoning. Mix well.
To the same bowl add the chicken and frozen peas; stir to coat well. Pour into the prepared casserole dish.
In a separate medium bowl, add the cornflakes and crush lightly. Pour in the melted butter and toss to coat the cereal. Top the casserole with the buttered cereal.
Bake uncovered for 40 minutes. Serve warm.
- Yields: 6-8 servings
- Preparation Time: 1 hour