Million Dollar Chicken Casserole
A delectably creamy casserole featuring tender chicken and a golden Ritz cracker crust, this dish strikes a luscious balance between rich texture and satisfying crunch.
Ingredients
- ½ cup sour cream
- ½ teaspoon onion powder
- 32 Ritz crackers 1 sleeve
- 1 cup cottage cheese
- 4 tablespoons unsalted butter melted
- 10.75 oz condensed cream of chicken soup do not dilute
- 4 oz cream cheese softened to room temperature
- ½ teaspoon garlic powder
- 4 cups cooked shredded chicken (approximately 1½ lbs boneless breasts)
Instructions
- Preheat the oven to 350°F. Shred the cooked chicken into manageable, bite-sized portions.
- In a large mixing bowl, combine the cream cheese, cottage cheese, sour cream, condensed cream of chicken soup, garlic powder, and onion powder. Mix until uniformly incorporated.
- Add the shredded chicken into the bowl and stir until the meat is evenly coated with the creamy blend. Transfer this mixture into a 9×9-inch baking pan, spreading it evenly.
- In a separate bowl, crush the Ritz crackers into small crumbs. Drizzle the melted butter over the crumbs and toss to coat thoroughly.
- Evenly distribute the buttered cracker mixture over the top of the casserole.
- Place the casserole in the preheated oven and bake uncovered for 40 minutes, or until the surface is golden and the filling is bubbling. Garnish with fresh parsley if desired before serving.
Notes
To freeze, assemble the casserole through the filling step without adding the cracker topping. Cover tightly and freeze for up to four months. Thaw overnight in the refrigerator and bake covered with foil, adding extra time as needed.
Leftovers should be refrigerated in an airtight container and consumed within 3–4 days.
For advance preparation, assemble the filling a day ahead and store it in the baking dish, covered. Keep the crushed crackers separately and combine with butter just before baking. Let glass bakeware sit at room temperature before placing in the oven.
Leftovers should be refrigerated in an airtight container and consumed within 3–4 days.
For advance preparation, assemble the filling a day ahead and store it in the baking dish, covered. Keep the crushed crackers separately and combine with butter just before baking. Let glass bakeware sit at room temperature before placing in the oven.