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Million Dollar Chicken Casserole

Million Dollar Chicken Casserole is a creamy chicken bake layered with cheddar cheese and a buttery Ritz cracker topping. It bakes until bubbly and golden, then rests briefly for cleaner slices and richer flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 4 cup cooked shredded chicken Use cooked, shredded chicken (rotisserie works).
  • 8 oz cream cheese Soften before mixing for a smooth filling.
  • 1 cup cottage cheese Use whole-milk cottage cheese for best texture.
  • 1 cup sour cream Stir until fully blended with the cheeses.
  • 1 can (10.5 oz) cream of chicken soup Adds body and savory flavor to the creamy base.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 1.5 cup shredded cheddar cheese Reserve none—fold into the filling.
Topping
  • 1 sleeve Ritz crackers Crush into coarse crumbs for a buttery top.
  • 4 tbsp butter Melted and mixed with cracker crumbs.
  • 2 tbsp chopped parsley Use as garnish after baking and serving.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F (175°C) and set a rack in the middle position.
  2. Lightly grease a 9×13-inch baking dish so the casserole releases easily after baking.
Make the creamy chicken filling
  1. In a large bowl, combine cream cheese, cottage cheese, sour cream, and cream of chicken soup.
  2. Add garlic powder, onion powder, and black pepper to the bowl.
  3. Stir until smooth and creamy, scraping the bowl as needed.
  4. Fold in cooked shredded chicken and shredded cheddar cheese until evenly distributed.
  5. Spread the mixture evenly into the prepared baking dish.
Add the topping
  1. Combine crushed Ritz crackers and melted butter in a small bowl until the crumbs look evenly coated.
  2. Sprinkle the topping evenly over the casserole so it bakes into a golden layer.
Bake and finish
  1. Bake for 30–35 minutes, until bubbly and golden brown at the edges and on top.
  2. Let the casserole rest for 5 minutes before serving so the filling sets slightly.
  3. Garnish with chopped parsley and serve.

Notes

For the smoothest filling, soften the cream cheese fully before mixing. Store leftovers covered in the refrigerator for up to 3–4 days; reheat in the oven or microwave until hot. Freezing isn’t recommended because the dairy topping can change texture after thawing. Dietary swap: use reduced-fat cream cheese and sour cream to lower calories while keeping the same method.