Description
Million Dollar Chicken Casserole is a creamy, comforting baked dish made with tender cooked chicken, a blend of cheeses, sour cream, and a crunchy buttery cracker topping. This easy-to-make casserole is perfect for a family dinner or potluck, delivering rich flavors and satisfying textures in a single dish.
Ingredients
Scale
Main Ingredients
- 4½ cups chopped cooked chicken
- 4 oz cream cheese, room temperature
- 1 cup cottage cheese
- ½ cup sour cream
- 1 (10.5 oz) can unsalted cream of chicken soup
- ¼ tsp garlic powder
- ¼ tsp dried onion powder
Topping
- 1 sleeve Ritz crackers, crushed
- 5 Tbsp butter, melted
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×9-inch baking dish with cooking spray to prevent sticking, then set it aside while you prepare the casserole mixture.
- Mix the Chicken Filling: In a large bowl, combine the chopped cooked chicken, cream cheese, cottage cheese, sour cream, garlic powder, dried onion powder, and cream of chicken soup. Mix well until all ingredients are evenly incorporated. Spread this creamy chicken mixture evenly into the prepared baking dish.
- Prepare and Add Cracker Topping: In a small bowl, mix the crushed Ritz crackers with the melted butter until well coated. Sprinkle this buttery cracker mixture evenly over the top of the chicken filling. This topping will create a crispy, golden crust when baked.
- Bake the Casserole: Place the baking dish in the preheated oven and bake uncovered for 30 to 40 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. Remove from the oven and allow to cool slightly before serving.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Use unsalted cream of chicken soup to control the salt level in the dish.
- The casserole can be assembled ahead of time and refrigerated until ready to bake.
- For a crunchier topping, broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning.
