Go Back

Million Dollar Chicken Casserole with Ritz Crust

Million Dollar Chicken Casserole with Ritz Crust is a creamy, cheesy chicken casserole baked until bubbly and topped with a buttery golden Ritz cracker layer. Shredded chicken is mixed into a smooth cream-cheese filling and baked in a 9x13 dish for easy weeknight comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 4 cup cooked shredded chicken
  • 8 oz cream cheese, softened Softened helps it blend smoothly.
  • 1 cup sour cream
  • 0.5 cup cottage cheese
  • 0.5 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
For the Ritz Crust
  • 2 can (15 oz) Ritz crackers, crushed Crush to fine crumbs for a crisp, even topping.
  • 0.5 cup unsalted butter, melted
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
  2. Beat together the cream cheese, sour cream, cottage cheese, and mayonnaise until smooth and creamy. Scrape the bowl as needed to keep the mixture uniform.
  3. Stir in the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until the seasoning is evenly distributed.
  4. Fold the shredded chicken into the cheese mixture until evenly coated. Continue until no dry chicken pieces remain.
  5. Spread the mixture evenly into the prepared baking dish. Level the top so the casserole bakes evenly.
Make the Ritz crust and bake
  1. Combine the crushed Ritz crackers, melted butter, and fresh parsley until evenly coated. The crumbs should look like wet sand.
  2. Sprinkle the buttery Ritz topping evenly over the casserole. Cover the entire surface for a consistent golden crust.
  3. Bake for 30–35 minutes, or until the casserole is hot, bubbly around the edges, and the topping is golden brown. If the top browns too fast, tent loosely with foil.
  4. Let the casserole rest for 10 minutes before serving. The filling will thicken slightly and slice more cleanly.
Serve
  1. Garnish with additional parsley and serve with a green salad or steamed vegetables. Add extra fresh herbs right before plating.

Notes

Pro tip: soften the cream cheese fully so the base blends smooth before adding cheeses and seasonings. Store leftovers covered in the refrigerator up to 3 days; reheat individual portions in the microwave until hot and bubbly. Freezing is not recommended because the creamy dairy mixture can change texture after thawing. For a lighter option, use low-fat cream cheese and reduced-fat shredded mozzarella to cut down overall fat while keeping the casserole structure.