Million Dollar Chicken Casserole Recipe
Creamy baked chicken casserole made with a triple-dairy filling of cream cheese, cottage cheese, and sour cream, topped with a buttery Ritz cracker crust. Uses rotisserie chicken for a weeknight dinner that comes together in 10 minutes of prep.
Ingredients
Fillings
- 4 to 5 cup shredded cooked chicken
- 4 oz cream cheese, softened
- 1 cup small-curd cottage cheese
- ½ cup sour cream
- 1 can (10.5 oz)low-sodium condensed cream of chicken soup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ tsp Creole seasoning
- 3 medium scallions, sliced, whites and greens separated
- 2 tbsp fresh parsley, chopped
- 1 cup shredded mozzarella (optional)
Topping
- 1 sleeve Ritz crackers (about 30), coarsely crushed
- 4 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F. Lightly grease an 11x7 baking dish.
- Stir cream cheese, cottage cheese, sour cream, soup, garlic powder, onion powder, and Creole seasoning together until smooth.
- Fold in chicken, white and light green scallion parts, and parsley.
- Spread filling into the baking dish. Top with mozzarella if using.
- Toss crushed Ritz crackers with melted butter right before baking. Spread over the top.
- Bake uncovered 30 to 35 minutes until edges bubble and topping is golden.
- Garnish with dark green scallion tops. Serve hot.
Notes
Use low-sodium soup and unsalted butter to control salt. Do not cover during baking. Mix the cracker topping right before sprinkling. For the slow cooker: cook filling on LOW 4 to 5 hours, then add stovetop-toasted crackers at serving time. Freezes well unbaked without the topping for up to 3 months.