Million Dollar Chicken Casserole
A rich and comforting dish layered with tender chicken and a creamy cheese filling, crowned with a buttery, golden cracker topping for the perfect blend of smooth and crunchy textures.
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Servings: 6
Ingredients
- Approximately 1 cup of full-fat cottage cheese
- ½ teaspoon of granulated garlic seasoning
- One 10.75-ounce can of concentrated cream of chicken soup do not dilute
- 4 ounces of block-style cream cheese fully softened
- ½ teaspoon of onion powder
- 4 tablespoons of unsalted butter melted gently
- About 32 buttery round crackers 1 standard sleeve, crumbled
- Roughly 1½ pounds of cooked boneless chicken breast shredded into small pieces (yields around 4 cups)
- ½ cup of rich sour cream
Instructions
- Preheat your oven to 350°F (175°C) and set aside a 9×9-inch baking dish.
- Break down the cooked chicken into shreds or bite-sized pieces and set aside.
- In a large mixing bowl, stir together the softened cream cheese, cottage cheese, sour cream, condensed cream of chicken soup, garlic powder, and onion powder until the mixture becomes smooth and uniform.
- Fold the shredded chicken into the creamy mixture until every piece is well-coated. Spread the filling evenly into the prepared baking dish.
- In a separate bowl, crush the sleeve of buttery crackers into coarse crumbs. Drizzle the melted butter over the cracker pieces and toss until thoroughly coated.
- Evenly scatter the buttered cracker topping over the surface of the casserole.
- Place the dish uncovered into the preheated oven and bake for approximately 40 minutes, or until bubbling and lightly browned on top. Optionally, garnish with freshly chopped parsley before serving.
Notes
To Freeze: Assemble the casserole up to the point before adding the cracker topping. Cover tightly with plastic wrap followed by aluminum foil, and freeze for up to 4 months. Thaw overnight in the refrigerator. Bake covered with foil, adding a few extra minutes as needed.
Storage: Leftovers should be kept in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave until warmed through.
Make Ahead: Prepare the chicken and cheese mixture up to a day in advance and store in the baking dish, covered. Store crushed crackers separately in a sealed bag and combine with melted butter just before baking. Allow glass baking dishes to come to room temperature before placing in the oven to prevent thermal shock. If baking from cold in a metal pan, extend the bake time slightly.