Million dollar chicken casserole is an easy, creamy, and comforting meal that’s topped with buttery Ritz cracker crumbs. It’s the perfect dinner casserole for busy weeknights.
Why this recipe works
With simple ingredients like chicken, cream cheese, cottage cheese, sour cream, and cream of chicken soup you’ll have yourself this delicious million dollar chicken casserole. In our opinion, this dish isn’t complete without the crisp crumbled Ritz crackers on top for the perfect creamy-crunch ratio.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Cooked chicken breasts or rotisserie chicken will both work for this recipe.
ADDITIONS – Cream cheese, cottage cheese, sour cream, and cream of chicken soup come together to make this dish ultra-creamy and thick. Make sure your cream cheese is well-softened at room temperature. You can use homemade cream of chicken soup if desired.
How to Make Million Dollar Chicken Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F.
- Shred the cooked chicken into bite-sized pieces.
- In a large bowl combine the cream cheese, cottage cheese, sour cream, cream of chicken soup, and seasoning. Mix well.
- To the same bowl add the chicken and stir to coat well. Pour into a 9×9 casserole dish.
- In a seperate medium bowl add a sleeve of Ritz crackers and crush into small bits. Pour in the melted butter and toss to coat the crackers.
- Top the casserole with the Ritz crackers.
- Bake uncovered for 40 minutes. Garnish with parsley if desired.
Frequently Asked Questions & Expert Tips
Yes, million dollar chicken casserole freezes well. To do so, follow the instructions through step 4 (before adding the crackers) and store with an air-tight lid or tightly wrapped with plastic wrap followed by aluminum foil in the freezer for up to 4 months. Thaw overnight in the refrigerator. Bake as normal, but covered with foil. You may need to add a few minutes since the dish is going into the oven cold.
Store with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for 3-4 days. Reheat in the microwave.
Serving Suggestions
Some people like to add bacon to their chicken casserole, so feel free to add some if desired. This dish is great for using up leftover chicken. Serve with a side salad, bread, or steamed veggies.
More Casserole Recipes
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Million Dollar Chicken Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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 tsp garlic powder
- 1/2 tsp onion powder
- 32 Ritz crackers 1 sleeve
- 4 Tbsp unsalted butter melted
Things You’ll Need
Instructions
- Preheat the oven to 350F.
- Shred the cooked chicken into bite-sized pieces.
- In a large bowl combine the cream cheese, cottage cheese, sour cream, cream of chicken soup, and seasoning. Mix well.
- To the same bowl add the chicken and stir to coat well. Pour into a 9×9 casserole dish.
- In a separate medium bowl add a sleeve of Ritz crackers and crush into small bits. Pour in the melted butter and toss to coat the crackers.
- Top the casserole with the Ritz crackers.
- Bake uncovered for 40 minutes. Garnish with parsley if desired.
Video
Expert Tips & FAQs
- Easily double this recipe and bake it in a 13×9 casserole dish. Bake until thoroughly heated through.
- You can use a rotisserie chicken from the store or cook 1 1/2 – 2 lbs of chicken breasts.
Nutrition
Amanda Formaro
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Ester Montero says
OH MY GOSH!!! My husband and children loved it!!! I have made casseroles before and 9 times out of 10 no one will eat the leftovers, but this was eaten for both dinner and lunch the following day! I followed the recipe and yes, it does seem like it can be “watery” but you need to let it sit for a bit. I made some bowtie pasta with this and the kids had 2-3 servings.
My daughter didn’t even realize she ate cottage cheese! :) I did shred some cheeses (mild cheddar, Monterrey and American) and placed it on top of the casserole before adding the Ritz crackers. This was honestly soooooooooooo good!
Thank you so much for sharing this absolutely delicious recipe!
Rob Malgieri says
I made this last night and give it five stars because the base recipe is great to work with.
Based on other’s reviews, I did add to the recipe. 8 ounces of egg noodles on the bottom (rice would work too), sauteed onion, celery, and red bell pepper. A cup of peas. On top, a cup of cheddar cheese just before the final topping of the Ritz crackers.
I know this is a lot of additions, but it is still using the base recipe that Amanda created. Thank you for that!
Barbara Essinger says
Rob, did you cook the egg noodles first or let them cook /moist recipe
Barbara Essinger says
Did you cook your egg noodles first
Marybeth says
I made this tonight, followed the recipe as printed. It was very good and tasty. Once removed from the oven, let rest a few minutes. The sauce thickens up beautifully.
Fran LaBrake says
Seems to me if you are going to cook the noodles(or rice) in the casserole you would have to add Fran LaBrakemore water/milk. Maybe the amount you would add if doing a cream of soup (like a can of water /milk) . I’ve done pasta./eg noodles in sauce this way (saves a step and a pan). Gotta give this a try
Cort M. says
Awesome recipe!!! I added peas, chopped carrots, chopped celery and chopped onion to the chicken cream mix and put a layer of cheddar under the cracker topping. I had no issues with runny filling, it was thick and delicious!