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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M says
Enjoyed it. I added a cup of mixed veggies (only a cup because I reduced the recipe for two. It was good with a tad of black pepper and a tiny dash of salt.
kj says
Made this delicious recipe with only one can of chicken and a cooked package of frozen cauliflower. So good and much fewer calories!
Mamadukes0963 says
I use this recipe once every few months. I add noodles and chicken boullion seasoning and whatever veggies I have. Today it’s peas and corn. The family loves it.
Gwen says
Great dish if you are low carb, but otherwise super rich and missing something…. I added steamed broccoli, green beans & wild rice to round it out.
Thanks for the recipe though!
Charli Perkins says
It wasn’t a thick casserole but I also didn’t measure the chicken, just eyeballed it.
Took to a ladies luncheon and they enjoyed it and asked for the recipe.
Cheryl kelly says
Very good we keep the recipe the same. Only thing we did put cheese on top. Add noodles on the side
Robin DeBow says
Very bland. Needs way more seasoning. I added some bacon, a few shakes of dry ranch, a few shakes of Lipton onion soup mix and a few shakes of Everglades Heat and still it wasn’t bad. As is, just very bland.
Kathy says
My husband, 7 year old, and I all loved this! I did add 1 full teaspoon of the onion and garlic powder, a teaspoon of minced garlic, a generous sprinkling of Italian seasoning, and pepper and salt. I used rotisserie chicken.
The Ritz cracker topping was the best. Will definitely be cooking again. A side of bread and salad with this dish would go really well
Stewdo says
There’s a time for a noticable garlic flavor and a time for it in the background…this is one of those times. That’s just my opinion. I’m sure there’s tons of folks who smell like walking garlic pods all day long that love this recipe and kudos to them and I love garlic too but, 1/2 tsp of fresh garlic powder in this is just too much for me. It overpowers every ingredient in the casserole.
kathy fittante says
thank you wonderful casserole
Wanda Amyx says
Made this and it is super simple quick to come together. I added Al Dente Spiral pasta to the mix. However, it is lacking seasoning–garlic powder & onion powder really didnt quite make it Amazing. If making this add your own personal touch to the seasoning to make it more flavorful. And YES the cottage cheese bakes smooth so your kids dont know it is in there :)
Corrina says
Agreed. I just made it for the second time. I added 4 large scallions, loads of minced garlic, a handful each of fresh basil and parsley, a teaspoon of dried Italian seasoning, at least half a teaspoon each of onion and garlic powder, loads of fresh cracked pepper, sea salt, and some cayenne and it *still* isn’t super flavorful. It’s nice, though. I also added frozen broccoli to the mix and dried minced chives to the cracker mix. It’s now ‘give it to the neighbors who just had a baby’ hood but there’s still room for more flavor.
Paul says
I’ve been making similar for years, I make it with one can each of cream of chicken,cream of celery and cream of mushroom and add fresh carrot,mushrooms and frozen pees
Melinda says
I made a few changes to the recipe and my family loved it!
I used left over seasoned chicken breasts.
We didn’t have Cream of Chicken Soup, so I used Cream of Potato.
I added about 1 1/2 cups cooked penne pasta (using up left overs).
Added 1 cup shredded cheese (Mexican-style blend).
Michael H says
Not sure why this gets such good reviews. It just didn’t do it for me at all.
Kelli Porter says
Very good! I added a can of Veg-all (drained) and I only used 2/3 of the cottage cheese recommended. Next time I will add a 1/2 tsp of black pepper, and there will definitely be a next time.
Cynthia S Roman says
I’m trying this elbow macaroni n broccoli.
Let you know how it turns out.
Henny Jansen says
This recipe made for an amazing topping for all sorts of dishes from broiled topping on garlic bread to spaghetti and as a scoop on a salad. Will definitely keep this one on hand when in a pinch. I did add some bell peppers, peas and broccoli to the mix for added flavor. My family loved it.
Nancy says
Not for me
Donna Armantrout says
Best ever! Used rotisserie chicken
Cindy Banks says
Won’t make again unless I want a chicken dip. Let it set for 15 minutes after baking. Too soupy. Not much flavor at all. I served with lime-cilantro rice.
Nancy says
Agree if you used crackers or chips as like a dip maybe then.