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Million Dollar Chicken Casserole

Million Dollar Chicken Casserole is a rich, creamy, cheesy baked casserole with tender shredded chicken and a buttery crushed-cracker topping. The filling stays thick and luxurious while the top turns golden and bubbly in a single bake.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 540
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 cup shredded cheddar cheese
  • 0.5 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 1 sleeve buttery crackers, crushed
  • 4 tbsp butter, melted
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F (175°C). Set out a greased 9×13-inch baking dish so the casserole is ready to bake right away.
  2. In a large bowl, combine cream cheese, cottage cheese, sour cream, cream of chicken soup, cheddar cheese, parmesan cheese, garlic powder, onion powder, and black pepper. Stir until smooth and well combined, with no visible cream cheese lumps.
  3. Fold in cooked shredded chicken. Mix just until the chicken is evenly coated with the creamy filling.
  4. Spread the mixture evenly into the prepared baking dish. Smooth the top so the casserole bakes uniformly.
Add topping and bake
  1. Mix crushed buttery crackers with melted butter. Toss until the crumbs look evenly moistened and slightly sandy.
  2. Sprinkle the topping evenly over the casserole. Make sure the entire surface is covered for a golden, crisp top.
  3. Bake at 350°F (175°C) for 35–40 minutes, until bubbly and golden brown. Watch for bubbling at the edges and a browned cracker layer in the center.
Rest and serve
  1. Let the casserole rest for 5 minutes before serving. This helps the filling set so it slices or scoops cleanly.
  2. Garnish with fresh parsley. Finish right before serving for the best color contrast.

Notes

For the creamiest texture, use softened cream cheese and stir until completely smooth before adding the chicken. Refrigerate leftovers in a covered container for up to 3–4 days; reheat at 350°F (175°C) until warmed through. Freezing is not recommended because the dairy can break after thawing. For a lower-fat option, use low-fat cream cheese and reduced-fat sour cream (the topping may brown slightly slower).