Million Dollar Chicken Casserole

This Million Dollar Chicken Casserole is a rich, creamy, and comforting baked dish made with shredded chicken, a luscious cheesy sauce, and a buttery Ritz cracker topping. It’s the kind of hearty, crowd-pleasing casserole that earns its name—every bite tastes indulgent and satisfying. Whether you’re feeding a hungry family or looking for a reliable make-ahead meal, this dish fits the bill perfectly.

Why You’ll Love This Recipe

• Packed with creamy, cheesy flavor in every bite

• Uses tender shredded chicken thighs for a rich texture

• Perfectly seasoned with a balance of herbs and spices

• Easy to make-ahead and bake when needed

• Family-friendly and picky-eater approved

• Great for meal prepping or potlucks

• Crispy Ritz cracker topping adds crunch and buttery flavor

• Uses pantry staples—nothing fancy required

• Customizable with your favorite cheeses or mix-ins

• Can be portioned and frozen for future meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken
2 pounds boneless skinless chicken thighs
¾ teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 small yellow onion, roughly chopped
2 cloves garlic, minced
1 cup chicken broth

For the Chicken Casserole
3 ounces whipped cream cheese
⅔ cup sour cream
¾ cup cottage cheese
10.5 ounces can of condensed cream of chicken soup
¾ cup shredded cheddar cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried oregano

For the Topping
3 cups crushed Ritz crackers
6 tablespoons unsalted butter, melted
Scallions, optional garnish

Directions

Make the Shredded Chicken

1. Combine Ingredients in Instant Pot: Add chicken thighs, salt, pepper, and olive oil to the bowl of an Instant Pot. Stir to coat. Add onion, garlic, and chicken broth. Stir again.

2. Cook: Seal the Instant Pot and cook on high pressure for 10 minutes. Allow pressure to release naturally.

3. Shred: Use a slotted spoon to transfer chicken to a cutting board. Shred with two forks. Discard remaining contents of the Instant Pot.

Assemble and Bake the Casserole

1. Preheat Oven: Set to 350°F.

2. Make Creamy Mixture: In a large bowl, whisk together the whipped cream cheese, sour cream, and cottage cheese until smooth. Stir in the condensed cream of chicken soup.

3. Add Chicken and Seasonings: Add the shredded chicken, cheddar cheese, salt, pepper, garlic powder, onion powder, and oregano. Mix until fully combined.

4. Transfer to Dish: Pour the chicken mixture into a greased casserole dish and spread evenly.

5. Prepare the Topping: In a separate bowl, mix crushed Ritz crackers with melted butter. Sprinkle over the top of the casserole.

6. Bake: Place in the oven and bake for 45 minutes, until golden and bubbling.

7. Rest and Serve: Remove from oven and let rest for 10 minutes. Garnish with scallions if desired and serve warm.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 15 minutes

Variations

• Swap cheddar for mozzarella or Monterey Jack for a different flavor

• Use rotisserie chicken to save time

• Add steamed broccoli or peas for extra veggies

• Substitute cream of mushroom or celery soup for variety

• Use crushed cornflakes or panko instead of Ritz for the topping

• Make it spicy with a dash of cayenne or red pepper flakes

• Use low-fat sour cream and cottage cheese to reduce calories

• Add cooked bacon or diced ham for a meatier twist

• Use chicken breasts instead of thighs if preferred

• Turn it into a freezer meal by assembling ahead and freezing unbaked

Storage/Reheating

Refrigerator:
Store covered in the refrigerator for up to 4 days.

Freezer:
Cool completely, wrap tightly, and freeze for up to 3 months. For best results, freeze before baking. Thaw in the fridge overnight before baking.

Reheating:
Reheat individual portions in the microwave for 1–2 minutes, or reheat the whole casserole (covered with foil) in a 350°F oven for 20–25 minutes until hot.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer leaner meat. Just make sure they don’t overcook and dry out during pressure cooking.

Can I use pre-cooked chicken?

Absolutely. Rotisserie chicken or leftover cooked chicken saves time and works great in this recipe.

What can I substitute for cream of chicken soup?

You can use cream of mushroom or celery soup, or make your own homemade version with a roux and broth.

Do I need to use whipped cream cheese?

Whipped cream cheese blends more easily, but regular block cream cheese will work if softened properly.

Can I make this casserole ahead of time?

Yes, assemble the casserole up to a day ahead, cover, and refrigerate. Add the cracker topping just before baking.

What can I use instead of Ritz crackers?

Try crushed buttery crackers, cornflakes, panko breadcrumbs, or even seasoned stuffing mix.

Can I make this casserole gluten-free?

Yes, substitute with gluten-free crackers and ensure your soup is gluten-free.

Is there a way to make this lower in fat?

Use low-fat sour cream, cottage cheese, and reduced-fat cheese. You can also reduce the butter in the topping.

How do I keep the topping crispy when reheating?

Reheat uncovered in the oven or under the broiler for a few minutes to restore crispness.

Can I double the recipe?

Yes, use a larger casserole dish or divide into two dishes. Adjust baking time slightly if needed.

Conclusion

Million Dollar Chicken Casserole delivers everything you want in a comfort meal—rich, creamy, cheesy chicken topped with a crunchy, buttery crust. It’s a versatile, family-friendly recipe perfect for busy weeknights, potlucks, or Sunday dinners. With its hearty ingredients and easy make-ahead options, it’s no wonder this casserole earns its “million dollar” title.