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Million Dollar Chicken Casserole

Million dollar chicken casserole with creamy cream-cheese filling and a buttery crushed-cracker topping. Baked at 350°F until hot and bubbly, then rested for a thick, scoopable texture. Loaded with shredded chicken, cheddar, and cream of chicken soup.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken casserole filling
  • 4 cooked shredded chicken
  • 8 oz cream cheese softened
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
Cracker topping
  • 1 sleeve buttery crackers about 30 crackers, crushed
  • 4 tbsp butter melted
  • 2 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F (175°C). Let it fully come to temperature before baking for even bubbling.
  2. Lightly grease a 9×13-inch baking dish. Coat the bottom and corners so the casserole releases cleanly.
Mix the creamy chicken base
  1. In a large bowl, combine cream cheese, cottage cheese, sour cream, shredded cheddar cheese, cream of chicken soup, garlic powder, onion powder, and black pepper. Mix until the cheeses and seasonings look evenly blended.
  2. Fold in the cooked shredded chicken until evenly coated. Keep folding just until no dry chicken streaks remain.
  3. Spread the mixture into the prepared baking dish. Smooth the top so it bakes evenly beneath the topping.
Add topping and bake
  1. Mix crushed buttery crackers with melted butter. The mixture should look like damp crumbs that will toast as they bake.
  2. Sprinkle the buttery cracker topping evenly over the casserole. Aim for an even layer so every bite has crunch.
  3. Bake for 35–40 minutes at 350°F (175°C) until hot and bubbly. Look for bubbling around the edges and set filling in the center.
Rest and serve
  1. Allow the casserole to rest for 5 minutes. This helps it thicken so it slices and serves neatly.
  2. Garnish with chopped parsley and serve. Finish right before serving for the freshest color.

Notes

For best texture, use fully cooked shredded chicken that’s not watery—if it’s freshly cooked, drain excess juices before mixing. Store leftovers in an airtight container in the refrigerator up to 3–4 days. Freezing: yes, freeze baked and cooled casserole up to 2 months; thaw in the fridge overnight and reheat at 350°F until hot. For a lighter option, use reduced-fat cream cheese and sour cream to keep the creamy feel with less richness.