Million Dollar Chicken Casserole
A creamy, cheesy casserole with shredded chicken, cream cheese, cheddar, and a buttery cracker topping — perfect for family dinners and potlucks.
Ingredients
Filling
- 3 cups cooked shredded chicken rotisserie or leftover roasted chicken
- 8 oz cream cheese softened
- 1 can condensed cream of chicken soup 10.5 oz
- ½ cup sour cream or plain Greek yogurt
- ½ cup mayonnaise optional
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup green onions finely chopped
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper to taste
- ½ cup frozen peas or corn, optional
Topping
- 1 sleeve buttery crackers Ritz-style, crushed (about 1 1/2 cups crumbs)
- 4 tbsp unsalted butter melted
- ½ cup shredded cheddar cheese for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl, beat softened cream cheese until smooth. Add condensed cream of chicken soup, sour cream, mayonnaise (if using), garlic powder, and onion powder. Stir until well combined. Season with salt and pepper to taste.
- Fold the shredded chicken, 1 1/2 cups shredded cheddar, and green onions into the creamy mixture. Fold in frozen peas or corn if using. Spread mixture evenly into the prepared baking dish.
- Combine crushed buttery crackers with melted butter until crumbs are evenly moistened. Sprinkle the cracker mixture evenly over the casserole. Top with the remaining 1/2 cup cheddar.
- Bake for 30–40 minutes, until the filling is bubbly and the topping is golden brown. Tent with foil if topping browns too fast.
- Let the casserole rest for 5–10 minutes before serving so it sets. Garnish with extra chopped green onions, if desired.
Notes
- Substitute Greek yogurt for sour cream to cut calories.
- Assemble ahead and refrigerate for up to 24 hours before baking.
- Freeze the unbaked casserole for up to 2 months; thaw overnight before baking.
- Try crushed panko and Parmesan instead of crackers for a different topping.
Nutrition
Calories: 520kcalCarbohydrates: 24gProtein: 36gFat: 34gSaturated Fat: 15gSodium: 920mgSugar: 4g
Tried this recipe?Let us know how it was!
