Description

The Million Dollar Chicken Casserole is a rich, comforting dish that brings together a creamy chicken filling topped with a buttery, crunchy Ritz cracker crust. It’s the ultimate comfort food, combining tender shredded chicken with a blend of cream of chicken soup, sour cream, mayonnaise, and two types of cheese—cheddar and mozzarella—for maximum creaminess and flavor. Finished with a golden, crispy cracker topping, this casserole delivers the perfect contrast of textures: creamy and cheesy inside, with a crunchy crust on top.

This dish is perfect for family dinners, potlucks, or meal prep because it’s easy to prepare ahead and can feed a crowd. Its versatility also allows for numerous variations based on dietary preferences and ingredient availability, making it a go-to recipe for busy weeknights or special gatherings. Whether you’re serving it as a main dish or pairing it with your favorite sides, the Million Dollar Chicken Casserole will quickly become a favorite in your home.

Ingredients

Scale

3 cups cooked chicken shredded or diced
1 can 10.5 oz condensed cream of chicken soup
1 cup sour cream
½ cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 sleeve Ritz crackers crushed
¼ cup unsalted butter melted
Salt and pepper to taste
Chopped parsley for garnish (optional)

Instructions

Oven Prep: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Combine Filling: In a large bowl, mix chicken, cream of chicken soup, sour cream, mayonnaise, cheddar, and mozzarella; season with salt and pepper.
Assemble in Dish: Spread the chicken mixture evenly in the prepared dish.
Topping: Mix crushed crackers with melted butter and sprinkle over the chicken mixture.
Bake: Bake in the oven for 25-30 minutes until golden and bubbly.
Serve: Let cool slightly, garnish with parsley if desired, and serve warm.

Notes

Pre-Cooked Chicken: For convenience, you can use store-bought rotisserie chicken, leftover chicken, or even canned chicken in this recipe. If cooking your own, boil or bake chicken breasts and shred or dice them once cooled.
Make Ahead: You can assemble this casserole the day before and refrigerate it, then bake when ready. It also freezes well—simply freeze before baking, and thaw in the fridge overnight before baking.
Variations: This recipe is highly flexible. You can replace the cream of chicken soup with cream of mushroom or cream of celery for a different flavor. Try adding vegetables like broccoli, peas, or spinach for extra nutrients, or swap out the cheddar for Swiss or Monterey Jack cheese for a twist.
Serving Suggestions: Serve this casserole with a green salad, steamed vegetables, or mashed potatoes for a complete meal. Garlic bread also makes a great accompaniment.
Storing Leftovers: Leftovers should be stored in an airtight container in the refrigerator and will last for up to 4 days. Reheat in the oven or microwave. You can also freeze the baked casserole for up to 3 months; thaw overnight in the fridge before reheating.