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Million Dollar Chicken Casserole

Million Dollar Chicken Casserole delivers a creamy, cheesy bake with tender chicken and a golden buttery cracker topping. Mix a smooth cream base, fold in shredded chicken, bake at 350°F until hot and bubbly, then rest for clean slices.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 4 cup cooked shredded chicken (rotisserie works great)
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 can (10.5-ounce) cream of chicken soup
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp black pepper
  • 2 tbsp chopped fresh parsley
Buttery Topping
  • 1.5 cup crushed buttery crackers
  • 4 tbsp unsalted butter, melted
  • 2 tbsp grated Parmesan cheese

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and mix the casserole
  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. In a large bowl, beat together cream cheese, sour cream, cottage cheese, and cream of chicken soup until smooth.
  4. Stir in mozzarella, cheddar, garlic powder, onion powder, paprika, black pepper, and parsley.
  5. Fold in the shredded chicken until evenly coated.
  6. Spread the mixture into the prepared baking dish.
Add topping and bake
  1. Combine crushed crackers, melted butter, and Parmesan cheese.
  2. Sprinkle the topping evenly over the casserole.
  3. Bake for 30–35 minutes, until hot and bubbly with a golden topping.
  4. Let rest for 5 minutes before serving.

Notes

For best texture, use fully cooked, shredded chicken and keep the cream cheese softened so the filling turns smooth with no lumps. Store covered in the fridge for up to 3–4 days; reheat in the oven or microwave until steaming. Freezing is yes: cool completely, cover tightly, and freeze up to 2 months; thaw overnight in the fridge before reheating. Dietary swap: use reduced-fat cream cheese, sour cream, and cheese for a lighter version without changing the method.