Creamy Chicken Casserole

2 chicken breasts, cut into 1 inch chunks
1 can cream of chicken soup
1 8 oz package of cream cheese (or 1 c. sour cream)
1/2 c. mozzarella or Parmesan cheese
20 Ritz crackers, crushed

Preheat oven to 375 degrees. Place cut chicken in bottom of casserole dish. Mix cream of chicken soup with softened cream cheese or sour cream (add milk to thin if needed). Stir in cheese. Pour mixture over chicken and top with crushed crackers. Bake for 30 minutes or until chicken is no longer pink. Serve over rice or mixed veggies.

I got this off of my friend's food blog, but, as usual, I made some adjustments. I followed her recipe, using sour cream instead of cream cheese, and 1/2 c. Parmesan cheese. Then, because I worried it would be too bland and cream of chicken soupy, I added about 10-12 shakes of garlic powder. Instead of Ritz crackers, I topped it with crushed up Honey Bunches of Oats. Yes, you heard me correct, Honey Bunches of Oats. Once I ran out of corn flakes for homemade chicken fingers and used Honey Bunches of Oats instead, and I liked the sweet crunchiness and golden flakiness. So, I thought I'd try it. I'll let you know how it tastes.

Adapted from www.ldsbaker.blogspot.com