Million Dollar Chicken Casserole Recipe :- Easy, creamy, and cozy, million dollar chicken casserole is garnished with buttery Ritz cracker crumbs. For hectic weeknights, this casserole makes the ideal supper.
You can make this delectable million dollar chicken casserole at home with basic ingredients like chicken, cream cheese, cottage cheese, sour cream, and cream of chicken soup. For the ideal creamy-crunch ratio, we believe that this meal is incomplete without the crisp, crumbled Ritz crackers on top.
Million Dollar Chicken Casserole Recipe
This is the finest casserole you’ll ever cook with chicken, whether it’s leftovers or chicken you want to use up that’s been in the fridge or freezer!
Ingredients
- 4 cups chicken cooked and shredded – roughly 1 1/2 lbs of boneless chicken breasts
- 4 oz cream cheese softened at room temperature
- 1 cup cottage cheese
- 1/2 cup sour cream
- 10.75 oz condensed cream of chicken soup as-is, do NOT add water/milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 32 Ritz crackers 1 sleeve
- 4 Tablespoons unsalted butter melted
Before You Begin
This recipe is easily doubled, and it can be baked in a 13×9 casserole dish. Bake until cooked through and completely.
Cook 1 1/2 to 2 pounds of chicken breasts, or use a store-bought rotisserie chicken. It will also work with dark meat.
Make ensuring that at room temperature, your cream cheese has softened well. If preferred, you can use homemade cream of chicken soup.
Try crumbled pretzels or saltine crackers as an alternative to the Ritz cracker topping.
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Instructions
Set oven temperature to 350°F.
Cut the cooked chicken into small shreds.
Cream cheese, cottage cheese, sour cream, cream of chicken soup, and seasoning should all be combined in a big bowl. Blend thoroughly.
Add the chicken to the same bowl and toss to thoroughly coat. Transfer into a 9×9 baking dish.
Add a sleeve of Ritz crackers to a different medium bowl and break them into tiny pieces. Coat the crackers by adding the melted butter and tossing.
Arrange the Ritz crackers on top of the dish.
Bake for forty minutes without cover. If desired, garnish with parsley.
Expert Tips
To freeze, proceed as directed in step 4 (before to adding the crackers) and keep in the freezer for up to 4 months with an airtight lid or tightly wrapped in plastic wrap and then aluminum foil. Place in the fridge to thaw overnight. Bake, but cover with foil; proceed as usual. Because the dish will be entering the oven cold, you might need to add a few minutes.
Storing: Keep leftovers in the fridge for three to four days, carefully wrapped in plastic wrap or in a container with an airtight lid. Use the microwave to reheat.
To Make Ahead: the day before, prepare the filling for the chicken casserole. After pouring the mixture into the baking dish, cover it with plastic wrap or a lid. The crackers can be crushed in advance, but I suggest keeping them in a different ziptop bag. Just before baking, mix the crackers and melted butter together. Add to the casserole. If you are using a glass baking dish, before baking, let it come to room temperature so that the chill is removed. If baking directly out of the refrigerator, you might need to give metal pans an extra few minutes in the oven.
Nutrition
- Serving: 1serving (1 cup)
- Calories: 443cal
- Carbohydrates: 17g
- Protein: 29g
- Fat: 29g
- Saturated Fat: 14g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 1g
- Cholesterol: 125mg
- Sodium: 818mg
- Potassium: 510mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 778IU
- Vitamin C: 1mg
- Calcium: 108mg
- Iron: 2mg
