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Creamy golden casserole in a glass baking dish, similar to this million dollar chicken casserole recipe
Chef Emma

Million Dollar Chicken Casserole

Cooked chicken in a creamy cream cheese, cottage cheese, sour cream and cheddar sauce, topped with buttery crushed crackers and baked at 350°F until golden and bubbling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

Creamy chicken filling
  • 4 cups cooked chicken about 1 1/4 lb / 560 g, shredded or cubed
  • 8 oz cream cheese 226 g, full-fat, softened
  • 1 cup small-curd cottage cheese 225 g, 4% milkfat
  • 1 cup sour cream 230 g, full-fat
  • 1 can condensed cream of chicken soup 10.5 oz / 298 g, undiluted (or the from-scratch sauce in the post)
  • 1 cup sharp cheddar, shredded 4 oz / 113 g, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 2 green onions thinly sliced, optional
Cracker topping
  • 1 sleeve round buttery crackers about 34 crackers / 4 oz / 113 g, crushed
  • 4 tbsp unsalted butter 56 g, melted
  • 1 tsp poppy seeds optional

Equipment

  • 9x13-inch (3-quart) baking dish
  • Large mixing bowl and spatula
  • Zip-top bag and rolling pin or food processor
  • Instant-read thermometer

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Beat the softened cream cheese in a large bowl for about 1 minute until smooth.
  3. Stir in the cottage cheese, sour cream, soup, garlic powder, onion powder, pepper and half the cheddar. Fold in the chicken and green onions; taste before adding any salt.
  4. Spread the mixture evenly in the dish and scatter the remaining cheddar over it.
  5. Crush the crackers, toss them with the melted butter and poppy seeds, and sprinkle evenly over the top.
  6. Bake uncovered 30 to 35 minutes, until golden and bubbling at the edges and 165°F (74°C) in the center.
  7. Rest 10 minutes before serving.

Notes

To skip the canned soup, cook 2 tbsp butter with 3 tbsp flour for 1 minute, whisk in 3/4 cup low-sodium chicken broth and 1/2 cup whole milk, simmer until thick, season with 1/4 tsp kosher salt, and cool 5 minutes before using. To make ahead, assemble without the topping and refrigerate up to 24 hours; add the buttered crumbs and bake 40 to 45 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C). Calories are an estimate per serving from USDA FoodData Central values.