Million Dollar Chicken Casserole
This creamy chicken casserole is cozy, simple, and topped with buttery cracker crumbs. It is a practical dinner for using rotisserie chicken or leftover cooked chicken.
Total
55 min
Servings
6 to 8 servings
Level
Easy
Million dollar chicken casserole is a rich, creamy baked chicken dish with a crisp cracker topping. The name is playful, but the ingredients are familiar: cooked chicken, cream cheese, sour cream, condensed soup, and buttery crackers.
It is the kind of dinner that fits a busy weeknight, a potluck, or a meal for a neighbor. You can use shredded rotisserie chicken to keep prep quick, or chop up leftover roasted or poached chicken.
The casserole is mild and kid-friendly as written. Add herbs, hot sauce, or vegetables if you want to make it your own.
01What you'll need
Ingredients
15 items · 6 to 8 servings
- Cooking spray or butter, for the baking dish
- 4 cups cooked shredded or chopped chicken, about 1 1/2 pounds cooked chicken
- 1 package (8 ounces) cream cheese, softened
- 1 cup sour cream
- 1 cup small-curd cottage cheese
- 1 can (10 1/2 ounces) condensed cream of chicken soup
- 1/2 cup low-sodium chicken broth or milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley, plus more for serving, optional
- 32 buttery round crackers, such as Ritz, crushed, about 1 sleeve
- 4 tablespoons unsalted butter, melted
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with cooking spray or a little butter.
2. Make the creamy base
In a large bowl, stir together the softened cream cheese, sour cream, cottage cheese, condensed cream of chicken soup, chicken broth or milk, garlic powder, onion powder, salt, and pepper. Mix until mostly smooth. A few small cottage cheese curds are fine.
3. Fold in the chicken
Add the cooked chicken, cheddar cheese, and parsley, if using. Fold, which means gently stir from the bottom up, until the chicken is evenly coated in the creamy mixture.
4. Fill the dish
Spoon the chicken mixture into the prepared baking dish. Spread it into an even layer so it heats at the same rate from edge to center.
5. Make the cracker topping
In a medium bowl, combine the crushed crackers and melted butter. Stir until the crumbs are evenly moistened.
6. Top the casserole
Sprinkle the buttered cracker crumbs evenly over the chicken filling. Try to cover the surface without pressing the crumbs down.
7. Bake until bubbling
Bake uncovered for 30 to 35 minutes, until the edges are bubbling and the topping is golden. If the crumbs brown too quickly, loosely cover the dish with foil for the last 10 minutes.
8. Rest and serve
Let the casserole rest for 5 to 10 minutes before serving. This helps the creamy filling settle and makes it easier to scoop. Sprinkle with extra parsley if you like.
03From our kitchen
Cook's tips
- Make-ahead: Mix the filling and spread it in the baking dish up to 24 hours ahead. Cover and refrigerate. Add the cracker topping just before baking so it stays crisp. Add 5 to 10 minutes to the bake time if the casserole is cold from the fridge.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat individual portions in the microwave, or reheat the covered casserole in a 325°F oven until hot.
- Freezing: Freeze the casserole without the cracker topping for up to 2 months. Thaw overnight in the refrigerator, add the topping, then bake. The sauce may be slightly less smooth after freezing, but it will still taste good.
- Chicken swaps: Rotisserie chicken is the fastest choice. Leftover turkey also works well. If cooking chicken just for this recipe, poach boneless chicken breasts or thighs in gently simmering water or broth until they reach 165°F, then shred.
- Creamy ingredient swaps: Greek yogurt can replace half of the sour cream for a tangier filling. Ricotta can stand in for cottage cheese, though the texture will be smoother and a little less classic.
- Vegetable add-ins: Stir in 1 to 2 cups of thawed frozen peas, steamed broccoli, or sautéed mushrooms. Drain vegetables well so the casserole does not turn watery.
Cook's note
Condensed cream of chicken soup is used here for its familiar flavor and thick texture. If you prefer a less salty casserole, choose a low-sodium soup and low-sodium broth, then season to taste at the end.
04Frequently asked
Questions & answers
Can I make million dollar chicken casserole without cottage cheese?
Yes. Replace the cottage cheese with ricotta, extra sour cream, or an equal amount of plain Greek yogurt. Cottage cheese adds a creamy texture and mild tang, but the casserole will still work without it.
Can I use canned chicken?
Yes, but drain it very well and break it into chunks before mixing. Canned chicken is softer than rotisserie or roasted chicken, so fold it in gently to avoid a mushy texture.
Why is my casserole watery?
Watery casserole usually comes from wet chicken, undrained vegetables, or low-fat dairy that releases liquid. Pat the chicken dry if it seems moist, drain add-ins well, and let the baked casserole rest for 5 to 10 minutes before serving.
What should I serve with this casserole?
Serve it with a green salad, roasted green beans, steamed broccoli, or peas. Since the casserole is rich, crisp or fresh sides balance it well.
Can I add noodles or rice?
Yes, but add only cooked noodles or cooked rice. Stir in 2 to 3 cups cooked pasta or rice and add an extra 1/4 to 1/2 cup broth or milk if the mixture looks too thick.
05Keep cooking
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