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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Laura Carey says
Thought this was flavorful but definitely needs to be served over rice, noodles, or mashed potatoes, otherwise it’s a little soupy. I served over rice this time. I followed the recipe exactly with the exception of brining and baking the chicken with the spices listed in the recipe plus brush chicken with melted butter and baking chicken for 18 minutes on 400 degrees. I then cut the chicken into bite sized pieces. Much better than plain shredded chicken. I would make again.
Nate says
I’m making this for dinner tonight but thinking about adding egg noodles. Have you tried this? Any recommendations? Thanks
Dianne says
Can I use cottage cheese with chives? I’m thinking yes..and would like to serve over noodles or rice..Thoughts..
Richard Wicks says
I’m also doing 3 cups of egg noodles, also added a cup of water (since I was out of milk, but there’s SO much cheese in it, engh) to it so the noodles (cooked al-dente at the start) could soak up a bit more moisture, since it seemed dry. It turned out a bit wet so I ended up cooking it for a full hour uncovered. You definitely want to add at least 1/2 cup of milk if you do this. You can always cook it a bit longer to dry it out.
It firms up as it cools down.
Also used a tsp of garlic salt instead of 1/2 tsp of onion and garlic powder. Also added a 1/2 to 1 tsp of pepper, I just grind away with a pepper grinder.
Also skipped the Ritz crackers, and the butter. This dish is already a heart attack in a casserole dish.
It passed the first test – I didn’t go blind. Overall it turned out pretty well, but next time I’ll probably finely slice a red onion into it, add some fresh garlic and just plain salt. Maybe toss in some frozen peas or other vegetables or even a bit of vinegar, since I’m told it makes a sharper taste, although I’ve never done this.
This turned out similar to a tuna fish casserole which is what I was aiming for.
Rochelle says
Amanda, I followed your recipe exactly. It was a gloppy mess that my husband nor I could eat. We threw away all of it. I am sorry. It was inedible .
Amanda Formaro says
I’m sorry you had trouble. Did you just use the can of soup as the instructions say, or did you prepare the soup by adding water or milk?
Terri says
My whole family loved this recipe. I have made others but this is the best tasting! Thank you for sharing!
Meg says
I tried this dish today, super easy and flavorful. Downside is that it reminds me of a hot “dip” rather than a casserole.
I made recipe without adding any vegetable or substitutions.
Nan says
Just a mouthful of glop. I should have been able to see that outcome from the list of ingredients. Followed the recipe exactly. Even while my little voice was saying “This doesn’t look good “. No one liked it. Waste of ingredients. If you have a palate you won’t enjoy this.
Amanda Formaro says
Hmm, I guess everyone is entitled to their opinion and everyone’s palates are different, however it does make me wonder if you made a measurement mistake or if you substituted something. This is a very popular and well loved recipe, so I’m rather surprised by your comment. At any rate, I’m sorry it didn’t work out for you.
Amy says
This is the best chicken casserole recipe ever. I add onion to eat and I add some shredded cheese on top before I put on the crackers. I have made this four times.
James Knapp says
I cooked 1 1/2 lbs of chicken breasts and it came to 2 cupsw – but recipe calls for 4 cups or 1 1;/2 lbs. I am confused – is it 4 cups or 1 1/2 obsw?
Amanda Formaro says
Interesting. Did you pack the shredded chicken into the measuring cup? If so, that will make it seem like less. 1 1/2 pounds of chicken should yield about 4 cups of shredded cooked chicken that has been placed in a measuring cup but not packed in.
Also, watch when you buy chicken breasts. If the package says “no water added” that’s the ones you want. If water is added, the volume of the chicken will be considerably less after cooking with the water evaporation. A lot of companies inject water into their chicken breasts (especially the “value” brands) to make them appear larger.
Lastly, value packs of chicken will have a lot of added fat that needs to be trimmed. Be sure you weigh your chicken AFTER trimming.
Keisha Scott says
I added broccoli to mine 🥰
Maureen says
Can I omit the cottage cheese or replace it with something else? Any suggestions appreciated.
Amanda Formaro says
Ricotta cheese will work, that would be my first choice for substitution. Otherwise, Mascarpone is another, though more expensive. Plain Greek yogurt would be my third choice.`
Joseph Tomko says
I made this for three generations of family and they all loved it. No leftovers.
Jack says
Awesome recipe! I add frozen or canned vegetables, your choice.
Lyn says
I haves issues with too much cheese. Can I substitute anything else-maybe 2 cans of the soup? Any suggestions?
Suzanne says
I am trying to make up meals that I can freeze for my sister who is ill, would this be one I could freeze?
Linda says
I’m on Weight Watcher’s so I often substitute lighter ingredients. I used Cream of Mushroom soup, fat free cottage cheese, light cream cheese and substituted fat free Geek yogurt for sour cream. I’m always hiding veggies. I caramelized mushrooms & yellow onions in a couple of sprays of olive oil. Added some frozen peas. I topped it with Panko bread crumbs in a little butter. 6 points on WW!
Total diet comfort food. Yummy!
Angela says
I used chopped onion to the mixture and thought it have the casserole a little extra!!
Gloria says
Sounds good but with having left over turkey, could a person use turkey in place of the chicken??
Amanda Formaro says
I don’t see why not :)
Willi says
Hi started with your recipe (delicious) , then took it up to 2 million chicken recipe, eliminated ritz crackers, added 2 t melted butter to mixture, as well as 1c instant mash potatoes flakes, oh and used cream of mushroom soup ( progresso, not campbels ) …….half way thru the baking sprinkle 1 1/2 cups of fiesta shred cheese on top.
Nana says
Loved this recipe! My husband is not a fan of cottage cheese or cream cheese. He ate it but it was not his favorite chicken casserole. I made a second one for me and plan to freeze in smaller portions!😍
CJ says
I used cream of mushroom instead of cream of chicken and I added a layer of le suere peas to the bottom of the casserole dish and mixed brown rice into the chicken mixture before baking. A yummy base for a variety of different casseroles.