Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large mixing bowl, combine 2 cups of cooked shredded chicken, 1 can of cream of chicken soup, and 1 cup of sour cream. Add garlic powder, onion powder, salt, and pepper to taste, then stir in ¾ cup of shredded cheddar cheese.

Spread the chicken mixture evenly into the prepared baking dish.

In a separate bowl, combine 30 crushed Ritz crackers with ½ cup of melted unsalted butter until evenly coated.

Sprinkle the remaining ¾ cup of shredded cheddar cheese over the chicken mixture, then distribute the buttery cracker crumbs on top.

Bake uncovered for 25–30 minutes until bubbly and golden on top.

Let the casserole rest for 5 minutes before serving.

If desired, garnish with freshly chopped parsley before serving.