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Million Dollar Chicken Casserole

Million Dollar Chicken Casserole

Million Dollar Chicken Casserole is more than just a meal; it’s a comforting, crowd-pleasing dish that delivers incredible flavor and immense value, making it a kitchen essential for busy weeknights and special gatherings alike. This recipe simplifies indulgence, transforming everyday ingredients into a rich, satisfying experience that feels truly luxurious without the hefty price tag.
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Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs, cooked and shredded rotisserie chicken is a fantastic shortcut!
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup milk whole milk or 2% is recommended for richness
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded sharp cheddar cheese plus more for topping
  • 1/4 cup shredded Monterey Jack cheese
  • 1 cup crushed Ritz crackers about 30-40 crackers
  • 1/4 cup (1/2 stick) unsalted butter, melted

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick cooking spray or butter.
    1 (10.5 ounce) can condensed cream of chicken soup
  2. If you’re not using a rotisserie chicken, cook your chicken breasts or thighs until thoroughly cooked through. You can boil them, bake them, or pan-fry them. Once cooked, shred the chicken using two forks or a stand mixer with the paddle attachment. Ensure you have approximately 2 pounds of shredded chicken.
    1 (10.5 ounce) can condensed cream of chicken soup
  3. In a large mixing bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, sour cream, and milk. Stir until well incorporated and smooth.
    1 (10.5 ounce) can condensed cream of chicken soup
  4. To the creamy mixture, add the garlic powder, onion powder, salt, and black pepper. Stir to distribute the seasonings evenly. Then, add the shredded sharp cheddar cheese and Monterey Jack cheese to the bowl. Mix until the cheese is just combined with the sauce.
    1 (10.5 ounce) can condensed cream of chicken soup
  5. Gently fold the shredded chicken into the creamy cheese mixture. Ensure all the chicken is coated evenly with the sauce.
    1 (10.5 ounce) can condensed cream of chicken soup
  6. Pour the chicken and sauce mixture into the prepared 9x13 inch baking dish. Spread it out evenly to fill the dish.
    1 (10.5 ounce) can condensed cream of chicken soup
  7. In a separate small bowl, combine the crushed Ritz crackers with the melted butter. Toss until the crackers are evenly coated with butter.
    1 (10.5 ounce) can condensed cream of chicken soup
  8. Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture in the baking dish, ensuring a full and even layer. You can add a little extra shredded cheddar cheese on top of the crackers if desired for an even richer topping.
    1 (10.5 ounce) can condensed cream of chicken soup
  9. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is heated through, bubbling around the edges, and the cracker topping is golden brown and crispy.
  10. Once baked, remove the Million Dollar Chicken Casserole from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.

Notes

This casserole can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat individual servings in the microwave or the whole casserole in a preheated oven.