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Million Dollar Chicken Casserole

Shredded chicken in a creamy four-cheese sauce topped with mozzarella and buttery Ritz crackers for an indulgent, easy casserole.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups shredded rotisserie chicken
  • 4 oz cream cheese softened
  • 0.5 cup cottage cheese
  • 0.5 cup sour cream
  • 1 can cream of chicken soup 10.5 oz
  • 1.5 tsp Creole seasoning
  • 0.5 tsp onion powder
  • 1 tsp garlic powder divided
  • 1 tbsp fresh parsley chopped
  • 30 buttery round crackers like Ritz, crushed
  • 4 tbsp unsalted butter melted
  • 1 cup shredded mozzarella cheese
  • Sliced scallions for garnish

Equipment

  • 11x7-inch or 9-inch square baking dish
  • large mixing bowl
  • whisk
  • Small bowl for topping

Method
 

  1. Preheat oven to 350°F. Lightly grease an 11x7-inch or 9-inch square baking dish with cooking spray or butter.
  2. In large mixing bowl, whisk together cream of chicken soup, cottage cheese, sour cream, and softened cream cheese until smooth and creamy, about 2 minutes. Add Creole seasoning, onion powder, and ½ teaspoon garlic powder. Whisk until seasonings are evenly distributed.
  3. Add shredded rotisserie chicken and chopped fresh parsley to creamy mixture. Fold everything together with large spoon or spatula, making sure every piece of chicken gets coated in sauce.
  4. Spread chicken mixture evenly into prepared baking dish. Use spatula to smooth top so it's level.
  5. Sprinkle shredded mozzarella cheese evenly over chicken layer.
  6. In small bowl, combine crushed Ritz crackers with melted butter and remaining ½ teaspoon garlic powder. Stir until all cracker crumbs are coated with butter.
  7. Sprinkle buttered cracker mixture evenly over mozzarella cheese layer. Don't press down—let it sit on top of cheese.
  8. Bake uncovered for 35 minutes until casserole is bubbly around edges and cracker topping has turned golden brown.
  9. Remove from oven and let rest 5-10 minutes before serving. Garnish with sliced scallions.

Notes

Storage: Store in airtight container in refrigerator for up to 4 days. Cracker topping will soften. Reheat in microwave in 1-minute intervals or in oven at 350°F for 15-20 minutes covered.
Freezing: Freezes well up to 3 months. Freeze before baking for best results. Assemble completely, cover tightly with plastic wrap and foil, freeze. Thaw overnight in refrigerator before baking. Add 5-10 extra minutes to baking time if needed.
No Cream of Chicken Soup: Make substitute by whisking together 1 cup milk, 2 tbsp flour, 2 tbsp butter in saucepan. Cook until thickened, add ½ tsp chicken bouillon.
No Creole Seasoning: Substitute with 1 tsp paprika, ¼ tsp cayenne, ¼ tsp garlic powder, ¼ tsp onion powder.
Variations: Replace chicken with shredded turkey, cooked ground beef, or canned tuna. Add 1 cup frozen peas, diced bell peppers, or chopped broccoli with chicken. Use crushed club crackers or panko with Parmesan instead of Ritz.
Tips: Soften cream cheese completely to avoid lumps. Shred chicken into uniform bite-sized pieces. Crush crackers into coarse crumbs, not powder. Mix butter with crackers rather than drizzling on top.