Description
An indulgent, crowd-pleasing bake with tender chicken, crispy bacon, and a rich, creamy cheese sauce—all topped with buttery crushed crackers for a satisfying crunch. This “million-dollar” casserole is simple to assemble and bakes up golden and bubbly, making it perfect for family dinners or potlucks.
Ingredients
Chicken Filling
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3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
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6 slices bacon, cooked crisp and roughly chopped
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1 cup frozen peas and carrots, thawed
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1 small yellow onion, finely diced
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2 garlic cloves, minced
Creamy Sauce
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8 oz cream cheese, softened
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1 (10.5 oz) can cream of chicken soup
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½ cup sour cream
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½ cup mayonnaise
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1 tsp Dijon mustard
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
Cheese & Cracker Topping
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2 cups shredded sharp cheddar cheese
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1 cup crushed buttery crackers (e.g., Ritz)
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2 Tbsp unsalted butter, melted
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2 Tbsp chopped fresh parsley (optional, for garnish)
Instructions
1️⃣ Preheat & prep:
Preheat your oven to 350 °F (175 °C). Lightly grease a 9×13″ baking dish.
2️⃣ Sauté the aromatics:
In a skillet over medium heat, cook the diced onion until translucent, about 3 minutes. Add the garlic and cook another 30 seconds until fragrant. Remove from heat.
3️⃣ Make the sauce:
In a large bowl, beat together cream cheese, cream of chicken soup, sour cream, mayonnaise, Dijon mustard, garlic powder, and onion powder until smooth. Season with salt and pepper.
4️⃣ Combine filling:
Stir the cooked chicken, chopped bacon, thawed peas and carrots, and sautéed onion–garlic mixture into the sauce until evenly coated.
5️⃣ Layer & cheese:
Spread the mixture evenly in the prepared baking dish. Sprinkle the shredded cheddar cheese uniformly over the top.
6️⃣ Prepare the cracker topping:
In a small bowl, combine the crushed crackers with the melted butter. Sprinkle this mixture over the cheese layer.
7️⃣ Bake to perfection:
Bake uncovered for 25–30 minutes, until the casserole is hot and bubbly and the topping is golden brown.
8️⃣ Garnish & serve:
Let the casserole rest 5 minutes, then sprinkle with chopped parsley if desired. Serve warm and enjoy every creamy, crunchy bite!
Notes
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Make-Ahead: Assemble through step 6, cover, and refrigerate up to 24 hours. Bake straight from the fridge—add 5–10 minutes to the cook time.
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Vegetable Swap: Use mixed frozen vegetables or add broccoli florets in place of peas and carrots.
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Cheesy Upgrade: Stir in ½ cup Parmesan with the cheddar, or use pepper jack for a spicy kick.
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Gluten-Free: Substitute gluten-free cream soup and use GF crackers for the topping.
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Leftovers: Store any leftovers in an airtight container in the fridge up to 3 days. Reheat in a 350 °F oven until warmed through.
- Prep Time: 15 min
- Cook Time: 30 min