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Million Dollar Chicken Casserole

Million Dollar Chicken Casserole is a creamy, cheesy comfort-food bake with tender shredded chicken and a buttery crushed-cracker topping. Expect a hot, bubbly center and a lightly crisp top after 35–40 minutes at 350°F.
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Prep Time 15 minutes
Cook Time 40 minutes
rest 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Million Dollar Chicken Casserole
  • 4 cup cooked shredded chicken Use pre-cooked, shredded chicken.
  • 8 oz cream cheese Soften for easier mixing.
  • 1 cup cottage cheese Drain if very watery.
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup Stir well before adding.
  • 1 cup shredded mozzarella cheese Reserve a little for the top if desired.
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 1 sleeve buttery crackers Crush crackers for the topping.
  • 4 tbsp unsalted butter Melt and stir into the cracker topping.
  • fresh parsley for garnish Optional garnish for serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 350°F (175°C) and set a rack in the middle position.
  2. Grease a 9×13-inch baking dish so the casserole releases cleanly.
  3. In a large bowl, combine cream cheese, cottage cheese, sour cream, cream of chicken soup, mozzarella, Parmesan, garlic powder, onion powder, and black pepper.
  4. Stir until smooth and well combined.
  5. Fold in the shredded chicken until evenly coated.
  6. Spread the mixture evenly into the prepared baking dish.
Add topping and bake
  1. Combine crushed buttery crackers and melted unsalted butter in a small bowl.
  2. Sprinkle the cracker mixture evenly over the casserole so the top cooks up crisp-tender.
  3. Bake at 350°F (175°C) for 35–40 minutes until hot and bubbly.
Rest and serve
  1. Rest the casserole for 5 minutes before serving so it sets and slices cleanly.
  2. Garnish with fresh parsley and serve.

Notes

Pro tip: if your cottage cheese is watery, blot briefly or stir extra well to prevent separation. Store covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because the dairy can break after thawing; for a lighter option, use low-fat cream cheese and sour cream (texture will be slightly less rich).