Preheat your oven to 180°C (160°C fan) and lightly grease a 9x13 inch (or similar 2-litre) baking dish.

In a large mixing bowl, combine the softened cream cheese, cottage cheese, and sour cream. Mix with a spatula or wooden spoon until well combined and mostly smooth. Don't worry if the cottage cheese leaves a few small curds; they will melt into the sauce as it bakes.

Stir in the grated sharp cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until everything is evenly distributed.

Gently fold in the shredded cooked chicken and the sliced spring onions until the chicken is completely coated in the creamy mixture. I find that using a rotisserie chicken is a brilliant shortcut here, as the meat is already so tender and flavourful.

Spread the chicken mixture evenly into your prepared baking dish.

In a separate small bowl, combine the crushed Ritz crackers with the melted butter. Stir until the crumbs are fully moistened.

Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture, covering the entire surface.

Bake for 25-30 minutes, or until the filling is hot and bubbly around the edges and the topping is a deep golden brown.

Remove the casserole from the oven and let it rest for at least 5-10 minutes before serving. This allows the sauce to set up slightly, making it easier to portion out.