Preheat your oven to 350°F (175°C) and lightly spray your baking dish with nonstick cooking spray.

Sauté the chicken in a skillet over medium heat with olive oil until golden brown and cooked through, about 6-7 minutes per side.

Shred the cooked chicken into bite-sized pieces using two forks.

Combine shredded chicken, cream of mushroom soup, sour cream, minced garlic, onion powder, salt, and pepper in a large bowl. Mix well.

Fold in half of the grated cheddar cheese to the mixture.

Transfer the mixture to the prepared baking dish. Top with crushed crackers and sprinkle the remaining cheese on top.

Bake for 30-35 minutes or until bubbly and golden brown.

Optional: Garnish with fresh parsley before serving.