Creamy. Cheesy. Bubbly around the edges. And then there’s that buttery cracker topping that turns golden and crisp while the filling stays soft and rich underneath.
This is the kind of casserole that feels like you put in extra effort, even though it’s mostly mixing and baking. It’s a go-to for busy nights, meal trains, potlucks, and those weeks when you need dinner to be a sure thing.
If you’ve got cooked chicken in the fridge (or a rotisserie chicken you grabbed on the way home), you’re already halfway there.
YOU WILL LOVE THIS MILLION DOLLAR CHICKEN CASSEROLE
CREAMY COMFORT FOOD: The filling is thick, creamy, and loaded with cozy flavor. It scoops like a dream and holds together on the plate.
EASY TO PREP: No fancy steps. You’ll stir everything together, spread it in a dish, add the topping, and bake.
FAMILY-FRIENDLY: Mild, cheesy, and familiar. It’s one of those dinners that works for picky eaters and hungry adults at the same table.
PERFECT FOR LEFTOVERS: It reheats well and makes an easy lunch the next day. Some people swear it tastes even better after the flavors sit overnight.
WHAT MAKES IT “MILLION DOLLAR”?
It’s all about the texture. This isn’t just chicken and soup baked in a dish.
The creamy base comes from a mix of cream cheese, sour cream, cottage cheese, and cream of chicken soup. That combo gives you a filling that’s rich but still fluffy, with a little tang to keep it from tasting flat. Add shredded chicken and a layer of melty cheese, then finish with a crisp, buttery topping.
It’s the kind of casserole that looks simple, but the first bite tells you it’s not.
MILLION DOLLAR CHICKEN CASSEROLE INGREDIENTS
Every ingredient has a job here. Keep it basic, or tweak it to fit what you’ve got.
You’ll need:
For the chicken filling
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Cooked chicken (shredded or chopped): Rotisserie chicken works great, but any cooked chicken will do.
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Cream cheese: Makes the filling thick and extra creamy.
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Sour cream: Adds tang and keeps the texture soft.
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Cottage cheese: Sounds surprising, but it blends in and adds a creamy, slightly fluffy feel.
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Cream of chicken soup: Brings that classic casserole flavor and helps everything bake up smooth.
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Seasonings: Garlic powder, onion powder, salt, and pepper keep things flavorful without overpowering.
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Shredded cheese: Cheddar is classic. A blend works well too.
For the topping
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Buttery crackers (like Ritz): Crunchy, salty, and perfect on top.
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Melted butter: Helps the topping brown and crisp.
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Parmesan (optional): Adds a little salty bite.
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Parsley (optional): Mostly for color, but it’s nice.
WHAT KIND OF CHICKEN WORKS BEST?
You’ve got options, and this casserole is forgiving.
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Rotisserie chicken: Fast, flavorful, and already seasoned.
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Leftover roasted chicken: Great way to use what’s in the fridge.
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Poached chicken breasts: Mild and tender, especially if you shred while warm.
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Baked chicken thighs: Extra juicy, extra flavor.
PRO TIP: Shred chicken while it’s still slightly warm. It pulls apart faster and gives you softer pieces in the casserole.
HOW TO MAKE MILLION DOLLAR CHICKEN CASSEROLE
This comes together in a few simple steps. Nothing tricky. Just the kind of recipe you’ll memorize after a couple of times.
STEP ONE: Preheat and prep the dish
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
STEP TWO: Mix the creamy base
In a large bowl, stir together the cream cheese, sour cream, cottage cheese, and cream of chicken soup until smooth.
If your cream cheese is cold, it’ll fight you a bit. Let it sit at room temperature for 20 to 30 minutes first, or soften it gently in the microwave in short bursts.
STEP THREE: Season it
Add garlic powder, onion powder, salt, and pepper. Stir again.
OUR RECIPE DEVELOPER SAYS
Start lighter on the salt. Between the soup, cheese, and crackers, it’s easy to overdo it. You can always add more at the table.
STEP FOUR: Add chicken and cheese
Fold in the cooked chicken and most of the shredded cheese. Stir until everything is coated and evenly mixed.
STEP FIVE: Spread into the baking dish
Spoon the mixture into your prepared dish and smooth the top.
STEP SIX: Make the topping
Crush the crackers into coarse crumbs. You want a mix of small crumbs and a few bigger pieces for texture.
Stir the crumbs with melted butter (and parmesan if you’re using it).
STEP SEVEN: Top and bake
Sprinkle the remaining shredded cheese over the casserole. Add the cracker topping on top.
Bake for 30 to 35 minutes, until hot and bubbly and the topping is golden.
If the top starts browning too fast, lay foil loosely over the dish for the last 10 minutes.
STEP EIGHT: Rest before serving
Let it rest for 10 minutes. This helps it set so it scoops neatly instead of sliding everywhere.
EASY TIPS THAT MAKE A BIG DIFFERENCE
A few small things can take this from “good casserole” to “make it again next week.”
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Soften the cream cheese first. Cold cream cheese can leave little lumps.
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Use freshly shredded cheese if you can. It melts smoother than pre-shredded.
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Don’t overbake. You want bubbly edges, not a dry center.
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Rest it after baking. Ten minutes feels long when you’re hungry. It’s worth it.
SUBSTITUTIONS AND ADDITIONS
This is the kind of recipe you can adjust without wrecking it.
Chicken options
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Turkey: Leftover turkey works perfectly.
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Canned chicken: In a pinch, yes. Drain it well and break it up.
Cottage cheese swaps
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Ricotta: Similar creamy texture.
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Greek yogurt: Use in place of some of the sour cream if you want it a little lighter (still creamy, just less rich).
Soup swaps
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Cream of mushroom: Adds a deeper, slightly earthy flavor.
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Cream of celery: Mild, savory, and classic in casseroles.
Cheese ideas
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Sharp cheddar: Stronger flavor.
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Mozzarella: Extra melty.
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Pepper jack: A gentle kick without getting too spicy.
Add-ins (keep it simple)
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Chopped cooked bacon: Salty and smoky.
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Green onions: Fresh bite.
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Steamed broccoli: Turns it into a full meal in one dish.
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Sautéed mushrooms: Great if your family likes them.
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A pinch of paprika: Warm color, mild flavor.
PRO TIP: If you add veggies, make sure they’re cooked or steamed first. Raw veggies release water and can make the casserole runny.
HOW TO SERVE MILLION DOLLAR CHICKEN CASSEROLE
This casserole is rich, so it pairs best with lighter sides that balance it out.
Great sides
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A crisp green salad with a tangy dressing
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Roasted broccoli or green beans
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Steamed carrots with a little butter and salt
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Sautéed zucchini or asparagus
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A simple fruit salad
Bread options
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Garlic bread
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Dinner rolls
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Toasted baguette slices
You can also serve it over:
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Rice
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Egg noodles
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Mashed potatoes
Not required. It’s hearty on its own. But it’s a nice option if you’re feeding a crowd and want to stretch it.
MAKE-AHEAD INSTRUCTIONS
This is a solid make-ahead dinner. The flavors hold up, and it’s easy to bake when you need it.
Make ahead (fridge)
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Assemble the casserole without the cracker topping.
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Cover tightly and refrigerate up to 24 hours.
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When ready to bake, add the topping and bake as directed.
You may need an extra 5 to 10 minutes since it’s starting cold.
Freezer meal option
You can freeze it either baked or unbaked.
To freeze unbaked:
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Assemble the filling in the dish.
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Skip the cracker topping for now.
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Wrap tightly with plastic wrap and foil.
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Freeze up to 2 months.
Thaw in the fridge overnight, add topping, then bake.
To freeze baked leftovers:
Let it cool completely, portion into freezer containers, and freeze up to 2 months.
HOW TO STORE LEFTOVERS
IN THE FRIDGE:
Store leftovers in an airtight container for 3 to 4 days.
IN THE FREEZER:
Freeze tightly wrapped portions for up to 2 months.
REHEATING TIPS
OVEN (best for keeping the topping crisp):
Place leftovers in a baking dish, cover with foil, and warm at 325°F for about 15 to 20 minutes. Remove the foil for the last few minutes if you want the top crisp again.
MICROWAVE (fast and easy):
Heat in 30-second bursts, stirring the center if needed. The topping will soften, but the flavor stays great.
PRO TIP: Add a tiny splash of milk before reheating if the filling looks thick. Not much. Just enough to loosen it.
MILLION DOLLAR CHICKEN CASSEROLE FAQS
Can I use rotisserie chicken?
Yes, and it’s one of the easiest ways to make this recipe. Shred it and you’re ready.
Does cottage cheese taste noticeable?
Not really. It blends into the creamy base. It adds richness and texture without tasting “curdy.”
Can I make it without crackers?
You can. Swap the topping for panko mixed with butter, or just do a cheese-only top.
Why is my casserole watery?
Usually it’s from adding watery ingredients (like raw veggies) or using chicken that wasn’t drained well. Cook veggies first and make sure the chicken isn’t wet.
Can I double it?
Yes. Bake in two dishes instead of one deeper dish so it heats evenly.
Million Dollar Chicken Casserole Recipe
Ingredients
Chicken Filling
- 4 cups cooked chicken shredded or chopped
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 cup cottage cheese
- 1 10.5-ounce can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt start with less if you’re sensitive to salt
- 1½ cups shredded cheddar cheese divided
Topping
- 2 cups buttery crackers crushed (about 1 sleeve)
- 4 tablespoons butter melted
- 2 tablespoons grated parmesan cheese optional
- 1 tablespoon chopped parsley optional
Instructions
- STEP ONE: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- STEP TWO: In a large mixing bowl, stir together the softened cream cheese, sour cream, cottage cheese, and cream of chicken soup until smooth.
- STEP THREE: Add garlic powder, onion powder, black pepper, and salt. Stir well.
- STEP FOUR: Fold in the cooked chicken and 1 cup of the shredded cheddar cheese.
- STEP FIVE: Spread the mixture evenly into the prepared baking dish.
- STEP SIX: Sprinkle the remaining ½ cup shredded cheddar over the top.
- STEP SEVEN: In a small bowl, mix crushed crackers with melted butter (and parmesan if using). Sprinkle evenly over the casserole.
- STEP EIGHT: Bake for 30 to 35 minutes, until hot and bubbly and the topping is golden brown.
- STEP NINE: Let rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
Nutrition
