Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch medallions
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup cottage cheese
  • 10.5 oz condensed cream of chicken soup
  • 1/2 cup sliced scallions
  • 1 cup sharp white cheddar cheese, freshly shredded
  • 1 sleeve buttery crackers (approx. 30 crackers), crushed
  • 4 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Season the chicken medallions with smoked paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until a golden-brown crust forms. The chicken should remain slightly undercooked in the center.
  3. In a medium glass mixing bowl, vigorously whisk together the softened cream cheese, sour cream, cottage cheese, and condensed cream of chicken soup until uniform and free of lumps.
  4. Fold the shredded white cheddar and sliced scallions into the cream mixture.
  5. Place the seared chicken into the prepared baking dish and pour the dairy mixture over the top, spreading it evenly.
  6. In a small bowl, toss the crushed crackers with melted butter and fresh parsley. Sprinkle the mixture over the casserole.
  7. Bake in the preheated oven for 20 minutes until the sauce is bubbling and the cracker topping is deep mahogany and crisp.