Million Dollar Chicken Casserole is a delightful dish that packs a punch of flavor and warmth in every bite. Perfect for family dinners or potlucks, this creamy casserole combines tender shredded chicken with a rich blend of cheeses and spices, all topped with a golden, buttery cracker crust. It’s comforting and filling, making it a favorite among both kids and adults alike. The best part? It’s easy to prepare, allowing you to spend more time enjoying your meal with loved ones!
What Goes into This Million Dollar Chicken Casserole
To make this delicious casserole, you’ll need the following ingredients:
- 1 (10.5 ounce) can cream of chicken soup (about 300g)
- 1/2 cup cottage cheese (about 120g)
- 1/2 cup sour cream (about 120g)
- 4 ounces cream cheese, at room temperature (about 113g)
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder, divided
- 5 cups shredded rotisserie chicken (about 600g)
- 1 tablespoon chopped fresh parsley
- 30 buttery round crackers (such as Ritz), crushed
- 4 tablespoons unsalted butter, melted (about 57g)
- 1 cup shredded mozzarella cheese (about 120g)
- 1 teaspoon sliced scallions, or to taste
Step-by-Step Million Dollar Chicken Casserole Recipe
Let’s get cooking! Follow these simple steps to whip up this comforting casserole.
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder until well blended and smooth.
- Fold in the shredded rotisserie chicken and chopped parsley, ensuring everything is evenly coated.
- In another medium bowl, combine the crushed crackers, melted butter, and the remaining 1/2 teaspoon of garlic powder. Mix well.
- Spoon the chicken mixture evenly into an 11×7-inch or 9-inch square baking dish.
- Sprinkle the shredded mozzarella cheese evenly over the chicken mixture.
- Top with the cracker mixture, spreading it evenly to cover the cheese layer.
- Place the baking dish on a foil-lined baking sheet to catch any drips and bake in the preheated oven for about 35 minutes or until the crackers are golden brown and the edges of the casserole are bubbly.
- If desired, garnish with sliced scallions before serving.
How to Serve Million Dollar Chicken Casserole
This Million Dollar Chicken Casserole is best served hot right from the oven. For an appealing presentation, let it cool for a few minutes before digging in. You can pair it with a simple side salad or some steamed vegetables for a well-rounded meal. If you’re feeling adventurous, serve it with a side of garlic bread to soak up all the creamy goodness.
Expert Tips for Million Dollar Chicken Casserole
- Make it ahead: You can prepare the casserole a day in advance. Just assemble the dish, cover it, and refrigerate. When you’re ready to bake, just add a few extra minutes to the cooking time.
- Add some veggies: For extra nutrition, consider folding in frozen peas or diced bell peppers with the chicken mixture. It adds a nice color and crunch!
- Swap out the chicken: If you have leftover turkey, feel free to use it instead of rotisserie chicken for a delicious variation.
Million Dollar Chicken Casserole FAQs
Can I use homemade cream of chicken soup instead of canned?
Absolutely! Homemade cream of chicken soup works perfectly, and it can add an extra layer of flavor.
Can I freeze the casserole?
Yes, this casserole freezes well! Just make sure to cover it tightly before freezing. When you’re ready to enjoy it, thaw it overnight in the refrigerator and bake as usual.
What can I use instead of cottage cheese?
You can substitute cottage cheese with ricotta cheese if you prefer a creamier texture.
Give this Million Dollar Chicken Casserole a try! With its creamy goodness and delicious flavor, it’s bound to become a staple in your home. Enjoy every bite!
Million Dollar Chicken Casserole
A delightful and comforting casserole made with shredded chicken, a blend of cheeses, spices, and a buttery cracker crust, perfect for family dinners or potlucks.
Casserole Base
- 1 can cream of chicken soup (about 300g)
- 1/2 cup cottage cheese (about 120g) (Can be substituted with ricotta cheese for a creamier texture.)
- 1/2 cup sour cream (about 120g)
- 4 ounces cream cheese, at room temperature (about 113g)
- 1 1/2 teaspoons Creole seasoning
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder, divided (Use 1/2 teaspoon in the base and 1/2 teaspoon in the cracker topping.)
- 5 cups shredded rotisserie chicken (about 600g) (Can substitute with leftover turkey.)
- 1 tablespoon chopped fresh parsley
Topping
- 30 pieces buttery round crackers (such as Ritz), crushed
- 4 tablespoons unsalted butter, melted (about 57g)
- 1 cup shredded mozzarella cheese (about 120g)
- 1 teaspoon sliced scallions, or to taste (Optional for garnish.)
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder until well blended and smooth.
- Fold in the shredded rotisserie chicken and chopped parsley, ensuring everything is evenly coated.
- In another medium bowl, combine the crushed crackers, melted butter, and the remaining 1/2 teaspoon of garlic powder. Mix well.
- Spoon the chicken mixture evenly into an 11×7-inch or 9-inch square baking dish.
- Sprinkle the shredded mozzarella cheese evenly over the chicken mixture.
- Top with the cracker mixture, spreading it evenly to cover the cheese layer.
Baking
- Place the baking dish on a foil-lined baking sheet to catch any drips and bake in the preheated oven for about 35 minutes or until the crackers are golden brown and the edges of the casserole are bubbly.
- If desired, garnish with sliced scallions before serving.
Make it ahead by preparing the casserole a day in advance and refrigerating. Add frozen peas or diced bell peppers for extra nutrition. This casserole freezes well; cover tightly before freezing and thaw overnight in the refrigerator before baking.
