Preheat your oven to 350°F. While it heats, lightly grease a 9x13 inch baking dish with butter or cooking spray, making sure to coat the bottom and sides evenly to prevent sticking.

In a large bowl, combine the softened cream cheese, cottage cheese, sour cream, and cream of chicken soup, stirring until the mixture is smooth and well blended. Add the garlic powder, onion powder, and black pepper, stirring to distribute the seasonings evenly throughout. Gently fold in the cooked chicken pieces, mixing just until everything is evenly combined without breaking up the chicken too much. I like to use an extra squeeze of lemon juice in the sour cream mixture—it brightens the flavors and cuts through the richness beautifully, though it's completely optional.

Transfer the creamy chicken mixture from Step 2 into the prepared baking dish, spreading it evenly with a spatula to ensure consistent cooking.

In a small bowl, combine the crushed Ritz crackers with the melted butter, tossing with a fork until the crumbs are evenly coated and have a coarse, breadcrumb-like texture. Spread this mixture evenly over the top of the casserole. For extra crunch that stays crispy, I crush the crackers into larger, uneven pieces rather than fine crumbs—this prevents them from absorbing too much moisture and getting soggy during baking.

Place the casserole in the preheated 350°F oven and bake for 30 to 40 minutes, until the cracker topping is golden brown and the filling is bubbling gently around the edges. The casserole is done when it's heated through and the crumbs have crisped up. Let it rest for 5 minutes before serving—this allows the casserole to set slightly, making it easier to portion.