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Million Dollar Chicken Casserole

Million Dollar Chicken Casserole is a creamy baked chicken casserole with a cream cheese, sour cream, and cottage cheese filling plus a buttery Ritz cracker topping. Expect a bubbly, golden surface after baking, with tender shredded chicken folded throughout.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 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
  • 1 tsp dried parsley
  • 0.5 tsp black pepper
  • 0.5 tsp salt
Buttery Topping
  • 1.5 sleeve Ritz crackers, crushed
  • 6 tbsp unsalted butter, melted
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and Assemble
  1. Preheat the oven to 350°F (175°C) so it’s ready to bake as soon as the casserole is assembled.
  2. Grease a 9×13-inch baking dish to prevent sticking and help the topping crisp.
  3. In a large bowl, combine cream cheese, cottage cheese, sour cream, cream of chicken soup, cheddar cheese, Parmesan, garlic powder, onion powder, dried parsley, salt, and black pepper until smooth and evenly mixed.
  4. Fold in the shredded chicken until evenly coated, then spread the mixture into the greased baking dish in an even layer.
  5. Mix the crushed Ritz crackers with the melted butter until the crumbs look evenly moistened and sandy.
  6. Sprinkle the buttery Ritz cracker topping evenly over the casserole for an even golden crust.
Bake and Finish
  1. Bake at 350°F (175°C) for 35–40 minutes, until bubbly in the center and golden brown on top.
  2. Allow the casserole to rest for 5 minutes so the filling thickens slightly and slices stay neat.
  3. Garnish with fresh parsley right before serving for a bright finishing touch.

Notes

Pro tip: soften the cream cheese fully before mixing so the filling stays smooth with no lumps. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven or microwave until hot. Freezing is yes—freeze tightly covered up to 2 months, thaw overnight in the fridge, then reheat. For a lower-fat option, use reduced-fat cream cheese, sour cream, and cottage cheese while keeping the same bake time.