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Million Dollar Chicken Casserole

Million Dollar Chicken Casserole is a creamy, cheesy baked dish with tender shredded chicken, a cream-cheese filling, and a buttery crushed-cracker crust. Expect hot, bubbly edges in a 9x13-inch casserole with an easy stir-and-bake method.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Million Dollar Chicken Casserole
  • 4 cup cooked shredded chicken
  • 8 oz cream cheese, softened
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 1.5 cup shredded cheddar cheese
  • 1 sleeve buttery crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat oven to 350°F (175°C). Set out a 9x13-inch baking dish and lightly grease it for easy release.
  2. In a large bowl, combine cream cheese, cottage cheese, sour cream, cream of chicken soup, garlic powder, onion powder, and black pepper. Stir until the mixture looks smooth and evenly seasoned.
  3. Stir in shredded chicken and 1 cup of cheddar cheese. Mix until the chicken is coated and the filling looks creamy.
  4. Spread the mixture evenly into the baking dish. Smooth the top so it bakes uniformly.
  5. Sprinkle the remaining cheddar cheese over the top. Aim for even coverage so the surface turns golden.
Bake with buttery topping
  1. Mix crushed crackers with melted butter. The crumbs should look evenly moistened like sand.
  2. Spread the cracker topping evenly over the casserole. Cover the surface completely for a crisp, golden crust.
  3. Bake for 30–35 minutes until hot and bubbly. Look for bubbling around the edges and a lightly golden top.
  4. Garnish with parsley before serving. Add it right before you serve for a fresh green finish.

Notes

For best texture, let the casserole rest 5 minutes after baking so the filling thickens. Store leftovers covered in the refrigerator up to 3 days; reheat individual portions until steaming. Freezing is not recommended because the cracker topping can soften after thawing. For a lighter option, use reduced-fat cream cheese and sour cream to keep the creamy texture with fewer calories.