I created a Million Dollar Chicken Casserole that layers tender chicken in a rich creamy sauce with a crunchy topping, and it’s a standout among Easy To Make Casseroles for busy weeknights or family gatherings.

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I stumbled on this Million Dollar Chicken Casserole the night I had almost nothing in the fridge, and it turned into one of my stupidly favorite dinners. Tender shredded chicken folds into a creamy base with cream cheese, then bakes up with a golden, unexpected top that makes everyone ask for seconds.

It’s weirdly rich but not fussy, the kind of dish that sounds too simple to be that good, yet somehow nails it. I keep telling myself I’ll save it for guests, but nah.

Yum Yum Chicken Casserole — try not to get hooked.

Ingredients

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Chicken: Shredded chicken adds lean protein, keeps casserole hearty and filling, not very fatty.
Cream cheese: Gives silky creaminess and richness, high in fat but super comforting.
Sour cream: And adds tang and moisture, helps bind ingredients, moderate calories and fat.
Cheddar cheese: Sharp cheddar bring bold savory flavor, protein and calcium, melts beautifully.
Ritz crackers: Crushed crackers give crunchy topping, mostly carbs and butter flavor, super addictive.
Butter: Melts into crumbs for richness, mostly saturated fat so use wisely.
Green onions: Bright little bites of freshness, low calorie, add color and mild sharpness.
Parmesan: Grated Parmesan adds nutty salty zing, a little goes a long way.
Pimentos: Sweet pimentos add tiny pops of color and mild sweetness, optional but fun.

Ingredient Quantities

3 cups cooked chicken, shredded (about 2 to 3 boneless chicken breasts)

8 oz cream cheese, softened

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

2 cups shredded sharp cheddar cheese, divided

1/2 cup grated Parmesan cheese (optional)

1/4 cup chopped green onions (scallions)

1 small jar (4 oz) diced pimentos, drained (optional)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 sleeve Ritz crackers, crushed (about 2 cups)

4 tbsp unsalted butter, melted

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish; shred about 3 cups cooked chicken (rotisserie chicken works great for a shortcut).

2. Soften the 8 oz cream cheese in the microwave for 20 to 30 seconds if needed, then beat it in a large bowl until smooth.

3. Stir in the 1 can (
10.5 oz) cream of chicken soup, 1 cup sour cream, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and 1/2 tsp black pepper until well combined.

4. Fold in 1 1/2 cups shredded sharp cheddar, the 1/2 cup grated Parmesan if using, 1/4 cup chopped green onions, the drained 4 oz diced pimentos if using, and the shredded chicken until everything is evenly mixed.

5. Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup shredded cheddar evenly over the top.

6. Put about 2 cups crushed Ritz crackers in a bowl or zip-top bag and crush with a rolling pin or can; stir the crumbs with 4 tbsp melted unsalted butter and 2 tbsp chopped fresh parsley (optional) until well coated.

7. Sprinkle the buttery cracker crumbs evenly over the cheese layer, gently pressing so they stick — this creates that crispy topping everyone loves.

8. Bake uncovered for 25 to 30 minutes until bubbly and the topping is golden. If the top isnt brown enough, broil 1 to 2 minutes while watching closely so it doesnt burn.

9. Let the casserole rest 5 to 10 minutes to set, then garnish with extra chopped green onions or parsley and serve warm.

Equipment Needed

1. 9×13 baking dish (glass or metal), greased
2. Large mixing bowl and a medium bowl for crumbs
3. Electric hand mixer or a whisk if you dont have one
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon
6. Cheese grater plus a sharp knife and cutting board
7. Rolling pin or a heavy can and a zip top bag for crushing crackers
8. Oven mitts and a baking sheet to catch any drips

FAQ

Q: Can I use rotisserie or leftover chicken instead of cooking breasts?
A: Yes, totally. Use about 3 cups shredded chicken from rotisserie or leftovers, just shred or chop it small so every bite gets cheesy goodness.

Q: Can I make this ahead or freeze it?
A: Yep. You can assemble and freeze before adding the Ritz crumb topping for up to 2 to 3 months, thaw overnight in the fridge then add topping and bake. Or bake it, cool, wrap tight and freeze, then reheat covered until warmed through.

Q: How do I stop the casserole from being soggy?
A: Use drained ingredients, pat any wet chicken dry, don’t overload with extra sour cream, and bake uncovered so steam can escape. Add the cracker topping near the end or broil a minute if it needs more crunch.

Q: Any good swaps for cream of chicken soup or Ritz crackers?
A: For soup use low sodium or make a quick white sauce with chicken stock and flour, for crackers use gluten free Ritz or crushed gf crackers or cornflakes. Also plain Greek yogurt works for sour cream if you want tang and less fat.

Q: How long does it keep and how do I reheat leftovers?
A: Fridge for 3 to 4 days, freeze 2 to 3 months. Reheat in a 350 F oven covered until hot, 20 to 30 minutes depending on portion, remove cover last few minutes to crisp topping.

Q: Can I add veggies or make it spicier?
A: Sure, stir in cooked broccoli, peas or corn, or swap pimentos for diced roasted red pepper. For heat add a pinch of cayenne or chopped jalapeños, taste as you go though so it doesn’t overpower the cheese.

Million Dollar Chicken Casserole Recipe Substitutions and Variations

Cream cheese (8 oz) — mascarpone (equal amount for a richer, silkier texture), whole-milk ricotta (blend until smooth, 1 to 1), full-fat Greek yogurt (strain in cheesecloth first, use slightly less)
Cream of chicken soup (10.5 oz) — homemade white sauce (butter, flour, milk, seasoned), canned cream of mushroom (same amount, different flavor), 1 cup sour cream plus 1/2 cup chicken broth (thicker, tangier)
Ritz crackers, crushed (about 2 cups) — panko breadcrumbs (mix with melted butter for crunch), crushed saltines or buttery crackers (1 to 1), crushed cornflakes (for extra crisp)
Sour cream (1 cup) — full-fat Greek yogurt (same amount, tangier if unstrained), crème fraîche (richer, same amount), mayonnaise (use up to 3/4 cup for similar creaminess)

Pro Tips

1. Use rotisserie chicken for speed and flavor, but let it cool a bit before shredding so you dont melt the cream cheese when you mix everything. Shred with two forks while its still slightly warm for the best texture.

2. Soften the cream cheese fully, then beat it until totally smooth so you dont end up with lumps. A quick 20 to 30 second zap in the microwave works, but dont overdo it or it gets runny.

3. To keep the cracker topping super crunchy, bake the filling for 10 minutes first, then add the buttery cracker crumbs and finish baking. Or toast the crumbs in a skillet before mixing with butter if you want extra crispness and less soggy top.

4. Make ahead or freeze: you can assemble and refrigerate up to 24 hours, or freeze before baking. If frozen, bake covered until hot then uncover to brown the top. Reheat leftovers in the oven so the topping stays crisp instead of microwaving.

Million Dollar Chicken Casserole Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

566

kcal

Equipment: 1. 9×13 baking dish (glass or metal), greased
2. Large mixing bowl and a medium bowl for crumbs
3. Electric hand mixer or a whisk if you dont have one
4. Measuring cups and measuring spoons
5. Rubber spatula and a wooden spoon
6. Cheese grater plus a sharp knife and cutting board
7. Rolling pin or a heavy can and a zip top bag for crushing crackers
8. Oven mitts and a baking sheet to catch any drips

Ingredients

3 cups cooked chicken, shredded (about 2 to 3 boneless chicken breasts)
8 oz cream cheese, softened
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
2 cups shredded sharp cheddar cheese, divided
1/2 cup grated Parmesan cheese (optional)
1/4 cup chopped green onions (scallions)
1 small jar (4 oz) diced pimentos, drained (optional)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 sleeve Ritz crackers, crushed (about 2 cups)
4 tbsp unsalted butter, melted
2 tbsp chopped fresh parsley (optional)

Directions

Preheat oven to 350°F and grease a 9×13 baking dish; shred about 3 cups cooked chicken (rotisserie chicken works great for a shortcut).
Soften the 8 oz cream cheese in the microwave for 20 to 30 seconds if needed, then beat it in a large bowl until smooth.
Stir in the 1 can (
5 oz) cream of chicken soup, 1 cup sour cream, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and 1/2 tsp black pepper until well combined.
Fold in 1 1/2 cups shredded sharp cheddar, the 1/2 cup grated Parmesan if using, 1/4 cup chopped green onions, the drained 4 oz diced pimentos if using, and the shredded chicken until everything is evenly mixed.
Spread the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup shredded cheddar evenly over the top.
Put about 2 cups crushed Ritz crackers in a bowl or zip-top bag and crush with a rolling pin or can; stir the crumbs with 4 tbsp melted unsalted butter and 2 tbsp chopped fresh parsley (optional) until well coated.
Sprinkle the buttery cracker crumbs evenly over the cheese layer, gently pressing so they stick — this creates that crispy topping everyone loves.
Bake uncovered for 25 to 30 minutes until bubbly and the topping is golden. If the top isnt brown enough, broil 1 to 2 minutes while watching closely so it doesnt burn.
Let the casserole rest 5 to 10 minutes to set, then garnish with extra chopped green onions or parsley and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.