Million Dollar Chicken Casserole with Cracker Topping

Million Dollar Chicken Casserole

Million Dollar Chicken Casserole has a thick, creamy chicken filling beneath a generous layer of golden, buttery cracker crumbs. This version uses cooked rotisserie or leftover chicken with cream cheese, cottage cheese, sour cream, and condensed cream of chicken soup. Baking heats the filling and browns the topping; it does not cook raw chicken.

Beat the softened cream cheese smooth before mixing the filling, and add the coarse cracker crumbs just before baking. Those two steps help keep the filling free of cream-cheese lumps and the topping crisp.

Ingredients

• 4 cups cooked shredded or chopped chicken (560g), well drained
• 8 ounces cream cheese (225g), softened
• 1 cup cottage cheese (225g)
• 1 cup sour cream (230g)
• 1 can (10.5 ounces) condensed cream of chicken soup (300g)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper, or to taste
• About 30 buttery round crackers, coarsely crushed (120g)
• 6 tablespoons unsalted butter (85g), melted

Optional garnish: 2 tablespoons chopped green onions.

How to Make Million Dollar Chicken Casserole

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish if needed.
2. Mix the filling: Beat the softened cream cheese until smooth. Mix in the cottage cheese, sour cream, condensed soup, garlic powder, onion powder, and black pepper until combined.
3. Add the chicken: Fold in the cooked chicken until evenly coated. Spread the filling in an even layer in the baking dish.
4. Make the topping: Crush the crackers into a mix of small crumbs and larger pieces. Toss with the melted butter, then scatter evenly over the filling.
5. Bake: Bake uncovered for about 30–40 minutes, checking at 30 minutes. The topping should be golden brown, the edges bubbling, and the center hot throughout. If the topping browns before the center is hot, tent the dish loosely with foil and continue baking. If using a thermometer to check the reheated filling, the center should reach 165°F (75°C).
6. Rest and serve: Let the casserole rest for 5–10 minutes so the filling settles slightly. Scatter with green onions, if using, and scoop portions directly from the dish.

Make-Ahead and Freezing

For the best topping texture, add the buttered crumbs immediately before baking. You can assemble the filling in the baking dish and refrigerate it for up to about 24 hours, keeping the topping separate. A chilled casserole may take longer to heat through; look for bubbling edges and a hot center rather than relying only on the bake time.

To freeze, freeze the filling without the topping. Thaw it overnight in the refrigerator, add freshly buttered cracker crumbs, and bake until the filling is hot and bubbling and the top is golden. Topping that sits on the filling during storage can soften.

How to Keep the Filling Thick

Use well-drained cooked chicken, and do not add broth or water. If you want vegetables in the casserole, fold in up to 1 cup of peas or broccoli. Cook the broccoli first, prepare the peas as needed, and drain either vegetable well so it does not loosen the filling.

Serving and Storage

Serve with a crisp green salad or simply prepared green beans or broccoli. For a pasta-based chicken casserole, try Creamy Chicken Spaghetti Casserole with Cheddar.

Refrigerate leftovers in an airtight container or covered dish for 3–4 days. Reheat individual portions in the microwave until hot throughout, or warm a larger portion in a 325°F (165°C) oven until heated through. Cover it if the topping is browning further.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole: 475 calories, 30g protein, 34g fat, and 15g carbohydrates. Approximate nutrition per 100g: 220 calories, 14g protein, 15g fat, and 7g carbohydrates. Values vary with the chicken, soup, and dairy products used.