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.
Whether it’s from leftovers or chicken you’d like to use up that’s sitting in the fridge or freezer, this is hands down the best casserole to make with chicken!
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.
TOPPING – The buttery Ritz cracker topping ties this chicken casserole together. If you are looking for a substitute, try saltine crackers or crushed pretzels.
How to Make The Best 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 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.
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.
Yes, for this casserole, you will need to use cooked chicken breast. We love using leftover shredded chicken or even store-bought rotisserie chicken. If you don’t cook the meat beforehand, it won’t properly cook in the oven.
Yes, of course! If you prefer dark meat you can certainly use that instead. You’ll need 4 cups of cooked chicken legs or thighs.
Yes, you can prepare the chicken casserole filling a day in advance. Pour the mixture into the baking dish and cover with a lid or plastic wrap. You can crush the crackers ahead of time but I would recommend storing them in a separate ziptop bag. Combine the melted butter with the crackers and add to the casserole just before baking. If you are using a glass baking dish, allow it to relax at room temperature until the chill is taken off before baking. For metal pans, you may need to add an extra couple of minutes in the oven if you are baking it straight from the refrigerator.
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 Chicken Casserole Recipes
- Mexican Chicken Casserole
- Chicken Stuffing Casserole
- Chicken Broccoli Rice Casserole
- Chicken Enchilada Casserole
- Chicken Noodle Casserole
- Ritz Cracker Chicken Casserole
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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
- ½ cup sour cream
- 10.75 oz condensed cream of chicken soup as-is, do NOT add water/milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 32 Ritz crackers 1 sleeve
- 4 Tablespoons unsalted butter melted
Things You’ll Need
Before You Begin
- 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. Dark meat will also work.
- Make sure your cream cheese is well-softened at room temperature. You can use homemade cream of chicken soup if desired.
- If you are looking for a substitute for the Ritz cracker topping, try saltine crackers or crushed pretzels.
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.
Expert Tips & FAQs
- To Freeze – 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.
- Storing – Store leftovers in a container with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for 3-4 days. Reheat in the microwave.
- To Make Ahead– prepare the chicken casserole filling a day in advance. Pour the mixture into the baking dish and cover with a lid or plastic wrap. You can crush the crackers ahead of time but I would recommend storing them in a separate ziptop bag. Combine the melted butter with the crackers and add to the casserole just before baking. If you are using a glass baking dish, allow it to relax at room temperature until the chill is taken off before baking. For metal pans, you may need to add an extra couple of minutes in the oven if you are baking it straight from the refrigerator.
Nutrition
This post was originally published here on December 28, 2021.
Amanda Davis
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Debby H says
Starting to make it and realized I have cream of mushroom rather than cream of chicken. So irritated, but going to try it anyway!
Ann says
A bit bland imo. I added Schwartz chicken seasoning (a great ll round mild savoury seasoning). Otherwise perfect :)
Rachel says
Tried this recipe and it was delicious! Will definitely be cooking it again!
Teri says
Very easy and very tasty after I accidentally bought cottage cheese with chives. When I made the recipe (after reading the comments), I added more garlic & onion powder and a seasoning called Wicked Good Pepper This would probably be amazing with bacon and sautéed mushrooms..
Melissa Hildreth says
I added a ranch dressing packet for seasoning it was delicious.
David McCullough says
I just made this and I found it to be very bland. I think it is a good base for a good recipe however. Next time I make it I will add green chilies and some jalapenos for additional flavor.
Vjs says
Do you think it would turn out using canned chicken?
Amanda Formaro says
I would imagine that would work just fine :)
Lisa says
Can u omit the sour cream?
Amanda Formaro says
You can replace it with an equal amount of cottage cheese or plain Greek yogurt.
Laila says
What if you can’t find Cream of chicken soup? Dont have that in my country . What can I use insted ?
Amanda Formaro says
We have a homemade cram of chicken soup here https://amandascookin.com/homemade-cream-of-chicken-soup/
Theresa says
I don’t have enough ritz crackers, any suggestions?
Derek says
I read many comments about adding noodles or rice or veggie, and I have to be honest…after looking at the ingredients I was tempted as well. But I always try to cook the recipe as is first then adjust the second time if I feel it needs. This completely surprised me! Absolutely great as is! I really thought it would at least need to be served in an egg noodle, which might still be good, but this awesome as is! Well done, will be making many times again!!
Rich says
Mine is in the oven as I type. I followed the recipe except for ricotta cheese instead of cottage, added a can of corn I had laying around, jasmine rice and topped off with shredded cheddar cheese and planko bread crumbs. I’ll let you know how it turned out.
Gma says
I followed your recipe to the tee and it was delicious! Made it for dinner last night and looking forward to having it again for lunch today! This is a keeper recipe for me!
Amy says
What if you don’t have credit cheese? Maybe increase.sour cream?
Ashleigh Nelson says
Made this for dinner tonight and it’s so yummy!! A nice simple and tasty dinner. Very filling!! I’ll definitely make it again. Followed the recipe to a T!! Wouldn’t change a thing.
KURT says
What sides go well?
Amanda Formaro says
We like to serve salad with casseroles since they generally are a meal in themselves :)
Carolyn says
Hi Was wondering if the cottage cheese could be omitted and if so what would you use in it place. Thanks in advance. Carolyn
Amanda Formaro says
Ricotta cheese can be used instead
shelley williams says
the recipe also taste good by adding canned green chilis
Connie Allen Romager says
I haven’t made this yet but have a question:
The recipe calls for 4 cups of chicken. Would a 9 by 13 “
pan work better?🤔😊
Jan coyne says
Jan Coyne mine was a little runny can I have Parmesan couscous on the side. 🤷♀️
Nico says
Hi Amanda; this was my first attempt at any casserole. I love the taste of the finished product; however, mine turned out runny. I doubled the recipe and followed your instructions to the letter. I don’t know what happened, but the runniness (sic) of the cottage cheese was a turn off. Can I try to rebake this for awhile? And what about a binding agent next time I make this, potato, rice, egg? Thank you.
Amanda Formaro says
Doubling the recipe could have been the culprit. I haven’t tested this recipe doubled. Sometimes just doubling everything doesn’t work and you may need to reduce some of the measurements.
Darlene says
could be the % of cottage cheese?? 4% is the thickest at creamiest??
Oretha says
Try ricotta cheese instead of cottage cheese. Or try draining some of the liquid off the cottage cheese by using cheesecloth. Lay cheesecloth In a bowl or strainer, pour cottage cheese in it, twist the ends of the cheesecloth to squeeze the liquid out.
Lala says
This looks like the exact same recipe on another chef’s website from a couple years ago. Like, down to the measurements.
Amanda Formaro says
Yes, this is a common recipe and the measurements etc will be the same wherever you look.
CandyEats says
LALA SAYS – why would you give a 1 star rating just because the recipe is published elsewhere? That’s unfair and unhelpful to others!
Vonceille S says
Very tasty. I added chopped frozen spinach. However, I found it too runny and it didnt set up enough. I think next time I’ll add cooked rice or quinoa as well. Will definitely make again.