As a native of the upper Midwest (Minnesota and Michigan) we thrive on casseroles.  When I was growing up my Mother referred to them as a “hot dish”.
One of my favorites growing up was:

Mom’s Chicken Casserole 
1 can cream of chicken soup
1 cup cottage cheese
1/2 cup sour cream
4 ounces of cream cheese (room temperature)
1 1/2 t Creole seasoning
1/2 t onion powder – divided
1 t fresh garlic, minced (approximately two cloves)
5 cups of cooked chicken
1 small onion chopped
1 t dried parsley
30 buttery crackers crushed
4 T. butter, melted
1 cup or more of shredded mozzarella cheese
2 green onions

Method:
Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder,and 1/2 of the fresh garlic in a medium bowl until blended and smooth.  Fold in chicken, chopped onion and parsley.
Stir together crackers, melted butter and the other half of the garlic in a medium bowl.
Spoon chicken mixture into an 11 x 7 baking dish. Sprinkle with mozzarella cheese mixture then followed with the cracker mixture.
Line baking sheet, place on top in 350 oven for about 40 minutes.  Garnish with green onions if desired.

Editor’s Note:  Think  “leftover Thanksgiving turkey” here.