If you’re craving a warm, comforting, and creamy dish that feels like a hug in every bite, the Million Dollar Chicken Casserole is your answer. This classic recipe gets its name because it tastes like a million bucks—rich, satisfying, and absolutely irresistible. What makes this dish so special? It combines tender shredded chicken with creamy cheese, tangy sour cream, and a buttery cracker topping that bakes into a golden, crunchy crust. The flavors blend beautifully, creating a perfect balance of creamy and crispy textures.Whether you’re preparing dinner for your family or bringing a dish to a potluck, this casserole never disappoints. Serve it with a side of salad, garlic bread, or roasted veggies for a complete meal.The best part—it’s incredibly simple to make! You only need a few basic ingredients like cooked chicken, cream cheese, sour cream, shredded cheese, butter, and crushed crackers. Mix everything together, spread it into a baking dish, top with crumbs, and bake until bubbly and golden brown. In just a few easy steps, you’ll have a comforting, crowd-pleasing casserole that everyone will ask for again and again. It’s rich, creamy, and loaded with flavour truly a million dollar meal.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~50 minutes
Servings: 6–8
Equipment
- 9×9 or 9×13 baking dish (depending on volume)
- Mixing bowls
- Measuring cups & spoons
- Spatula or spoon
- Foil (optional, for covering partway)
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked chicken, shredded or chopped | 4 to 5 cups |
| Cream cheese, softened | 4 oz (about 113 g) |
| Sour cream | ½ cup |
| Cottage cheese | 1 cup |
| Condensed cream of chicken soup | 10.5 oz can |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Black pepper | ¼ to ½ teaspoon (to taste) |
| Salt | Optional / to taste |
| Shredded cheddar or mozzarella (or a blend) | 1 to 1½ cups |
| Ritz crackers (or buttery round crackers) | 1 sleeve (about 30 crackers), crushed |
| Butter, melted | 3 to 4 tablespoons |
Optional add-ins & garnishes:
- Frozen peas or mixed vegetables (½ to 1 cup)
- Cooked bacon bits
- Chopped onion or bell pepper (sautéed beforehand)
- Green onions or parsley for garnish
Instructions
- Preheat oven.
Preheat your oven to 350 °F (175 °C). Grease your baking dish lightly (spray or butter). - Mix creamy base.
In a large mixing bowl, combine the softened cream cheese, sour cream, cottage cheese, and cream of chicken soup. Stir until smooth and creamy. Then add garlic powder, onion powder, black pepper (and salt if needed), and stir to incorporate. - Add chicken (and optional veggies).
Fold the cooked chicken into the creamy mixture until well coated. If using peas, cooked bacon bits, or sautéed onions/bell pepper, fold them in now. - Transfer to baking dish.
Spread the mixture evenly into the prepared baking dish, smoothing the top. - Add cheese layer.
Sprinkle the shredded cheese evenly over the casserole. - Prepare cracker topping.
In a small bowl, combine the crushed crackers with the melted butter. Stir until the crumbs are coated. Sprinkle this buttery cracker mixture over the cheese layer. - Bake.
Bake uncovered for about 35–40 minutes or until the casserole is bubbly around the edges and the topping is golden brown. If the topping is browning too quickly, you can loosely tent foil over the top toward the end. - Rest & serve.
Let the casserole cool for 5–10 minutes so it can set. Garnish with chopped green onions or parsley if desired. Serve warm.
Tips & Variations
- Use rotisserie or leftover chicken to save time.
- Make sure the cream cheese is well softened so it blends smoothly.
- For a lighter touch, you can skip or reduce the cottage cheese (though it adds creaminess).
- Swap crackers: you can use saltines, Ritz, or panko crumbs if preferred.
- Vegetables like peas, broccoli florets, or bell peppers work well folded in.
- Make ahead / Freezer option: Assemble the casserole through step 5 (without the cracker topping), cover, and refrigerate or freeze. Add cracker topping just before baking.
- If baking from frozen, thaw first and you may need to add a few extra minutes.
FAQs
Can I use more cheese or different cheese types?
Yes! You can use extra cheddar, mozzarella, Monterey Jack, or even pepper jack. Just be mindful of saltiness.
Can I make this gluten-free?
Yes — use gluten-free cream of chicken soup and gluten-free crackers or crushed nuts as the topping.
How long will leftovers keep?
Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven until warmed through.
Can I double the recipe?
Absolutely. Use a 9×13 (or larger) baking dish and increase baking time slightly — check until heated through and bubbly.
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 435 kcal | 22% |
| Total Fat | 29 g | 37% |
| Saturated Fat | 14 g | 70% |
| Trans Fat | 0.5 g | — |
| Cholesterol | 115 mg | 38% |
| Sodium | 740 mg | 32% |
| Total Carbohydrates | 13 g | 5% |
| Dietary Fiber | 0.5 g | 2% |
| Total Sugars | 3 g | — |
| Protein | 32 g | 64% |
| Vitamin A | 15% | — |
| Vitamin C | 2% | — |
| Calcium | 20% | — |
| Iron | 6% | — |
*Percent Daily Values are based on a 2,000-calorie diet.
⚖️ Notes:
- If you use reduced-fat dairy (light cream cheese, low-fat sour cream, etc.), calories and fat drop to about 340–360 kcal per serving.
- Using dark-meat chicken raises fat slightly but adds flavour.
- For a lower sodium version, choose low-sodium soup and skip added salt.
