If using raw chicken, season it with a pinch of salt and pepper, then cook it in a skillet over medium-high heat until fully cooked through (about 12-15 minutes depending on thickness), stirring occasionally. Once cooked, shred or chop the chicken into 1/2-inch pieces and set aside to cool slightly. If using pre-cooked rotisserie chicken, simply shred or chop it and you're ready to go.

In a large bowl, combine the cottage cheese, 1 cup of cheddar, hot sauce, garlic powder, and onion powder, stirring until well combined and smooth. Add the cooked chicken from Step 1 and fold everything together until evenly distributed. I always make sure the cottage cheese is mixed thoroughly with the hot sauce first—this prevents lumps and creates a better sauce base for the final dip.

Preheat your oven to 400°F. Transfer the dip mixture from Step 2 into a 9x9-inch baking dish or similar-sized casserole dish, spreading it into an even layer. Top with the freshly grated cheddar (using the 1/3 cup reserved for topping), making sure it's distributed evenly across the surface.

Bake the dip uncovered for 15-20 minutes until it's heated through and bubbling around the edges. Once bubbly, switch your oven to broil and broil for 1-2 minutes to brown the cheese topping until golden. Keep a close eye on it during broiling to prevent burning—you want a light golden color, not dark brown. I pull it out as soon as the cheese starts to brown because carryover heat continues cooking the top after removal.

Remove the dip from the oven and let it cool for 2-3 minutes so it sets slightly and becomes easier to scoop. Garnish with sliced green onion for a fresh pop of color and flavor. Serve warm with your choice of vegetables, chips, or crackers on the side.