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 Pin 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.4 cups chicken
- In a large bowl combine the cream cheese, cottage cheese, sour cream, cream of chicken soup, and seasoning. Mix well.4 oz cream cheese, 1 cup cottage cheese, 1/2 cup sour cream, 10.75 oz condensed cream of chicken soup, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- 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.32 Ritz crackers, 4 Tablespoons unsalted butter
- 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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Ja’Meria Simmons says
We’ve made this multiple times! It’s easy, simple, and tasty. We add some Nature’s seasoning, Spice King Caribbean Curry, and cooked frozen vegetables!
Amber says
I used the orginal base recipe and changed a few things my husband loves it
I didnt use cottage cheese and doubled the base recipe
Although i added broccoli curry powder, slap ur mama seasoning and tonys cerole seasoning to add some spice. I also put doritos nacho chesse chips on top instead of ritz crackers
Karen Bryant says
Thanks so much for this recipe! I have made it several times & it is delicious. This feeds my husband & I for two nights. That’s the way I like to cook, nowadays, since we’ve empty nesters.
Carolyn M says
I’ve doubled this recipe and made it several different times. We love it!
Sandra Kroll says
Should be thicker…made it with Cream of Chicken but I think Cream of Mushroom would be better.
Put it over rice and the consistency improved. Hubby liked it better than I did. I think it’s one of those dishes that tastes better the next day.
Ashley R Marcum says
Amazing.
Wynn McGregor says
I love the Million Doallar Chicken Casserole. I have made it several times and it is a hit.
Can you freeze it? If so, is it best to freeze before baking or after?
Amanda Formaro says
Hi Wynn. Here’s what it says in the post under Frequently Asked Questions.
Can I freeze it?
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.
Carlos El Beano says
3 stars tops. Who are these bots giving 1100 reviews averaging 4.96 stars? Or do people that just eat white castles review here?
Amanda Formaro says
There are no bots, just people. Not everyone has the same tastes
Julie Allen says
Made the chicken recipe and both my husband and myself have put it on our new favorite list. I asked if he wanted me to add any thing else such as peas, broccoli, etc. He likes it just the way it is. Thanks
Michele says
Taste like creamed cheese chicken. No flavor at all. Don’t waste your time.
Jessica Potter says
We just made this tonight and loved it so much! Thank you for this recipe. We find it difficult to make dishes for picky eaters. My 4 children (toddler, 2 elementary, & middle) loved it! I served it with garlic bread and butter garlic asparagus if anyone wants an example. Will make again! But hopefully with rice in the dish if I can figure out a good way to incorporate that.
Audra Grace Scott says
This would have been basically a cheese dish with some chicken. I wanted a little more flavor! So I instead took the base recipe and did as follows:
NO cottage cheese
1/2 cup sour cream
1 shredded rotisserie
1 can condensed chicken
1 can rotel
4 oz Cream Cheese
1 can green chiles
1/2 sautéed onion
2 sautés celery sticks
1/2 TBS garlic powder
1 TSP chili flakes
I followed the topping in the recipe.
These changes made it a 5/5
Baked at 350 for 35 minutes. Very good!!!
AMY HODGES says
I think the recipe is fine. I love it. I double the recipe. I have made this several times. I add onions to my recipe. My husband loves it
Julie says
Thank you for all the recipes you offer, Amanda.
I can’t wait to try the taco spaghetti, hot fudge, and many more. It is greatly appreciated.
Take care,
Julie
Jean blakley says
I made this according to the recipe almost I didn’t have cottage cheese so I just used a full 8 Oz of cream cheese my husband and I both loved it That’s high praise to find something my husband says he ❤️
Billy says
It was horrible. Sorry but that’s way too much curd. I knew something was wrong while I was making it. Theres almost zero seasoning. You may as well cook chicken plain and dip it in hot sour cream or warm cream cheese. If you cook it in a 9×9 pan with the amounts of ingredients in your recipe for 40 mins uncovered it will burn. I knew better and cooked it for 25 min covered and 15 uncovered and it still had nothing to do with the fact that it was bland with the taste of heated currdled milk. Just our families opinion. Nobody would eat it. No harm, no foul! We tried something new and it’s terrible. Just sucks that we wasted over 40 dollars at the grocery store! I don’t recommend it to anyone. I would imagine you’ve had similar responses considering your comment section on your own recipes is in the 3rd person and your comments are turned off. Your friends and family are just being polite. It’s terrible. Please don’t feed that to a dinner party or friends again.
Amanda Formaro says
It sounds like you did something wrong. Without being in your kitchen with you however, I can’t make any suggestions. Sorry you didn’t like it. It’s a very popular recipe here
AMY HODGES says
I think the recipe is fine. I love it. I double the recipe. I have made this several times. I add onions to my recipe. My husband loves it
Jessica Potter says
Well I made it for my family just tonight! And all of my kids loved it so much and really want me to make it again. Thank you for posting this. The previous post was so obnoxious and rude, I am speechless. Just shake it off. Some people have bad days and think internet trolling is the way to go.
Also, I know my kids like chicken and rice. Have you ever added rice to this? If so, could you tell me how? I’m not very good at the rice and liquid mixture. Keep up the great work!! :)
Amanda Formaro says
Thanks Jessica! I haven’t added rice to this dish before. Without testing it I wouldn’t want to speculate. However, cooking some rice separately and mixing it together at the end would be an easy option!
Justin says
You definitely did something wrong, this dish is amazing and I had basically the same recipe for 16 years and always had people asking me to cook it for them sorry that you didn’t like it but that’s
just your opinion!
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
HizzleTheGrizzled says
What noodles?!?! This isn’t even a casserole. It’s hot chicken dip, as an earlier poster noted. Sounds not great. i’m gonna try to improve it with some noodles (needed for casserole, IMO) onion, peas, mushrooms, and some herbs. Clearly needs some flavor,
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!