1. Can I use canned chicken for this recipe?

Yes, canned chicken works well in a pinch. Be sure to drain it thoroughly and break it into smaller chunks for better texture and flavor distribution.

2. Can I make Million Dollar Chicken Casserole ahead of time?

Absolutely. You can assemble the casserole a day in advance, cover it tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed.

3. What can I use instead of cream of chicken soup?

You can make a quick substitute by whisking together 1 cup of milk, 1 tablespoon of flour, and 1 tablespoon of butter over low heat until thickened. Season with a bit of salt and pepper for extra flavor.

4. How do I keep the cracker topping crispy when reheating leftovers?

To maintain crispiness, reheat leftovers in a preheated oven at 325°F rather than the microwave. Cover with foil if the top starts to over-brown before the inside is heated through.

Million Dollar Chicken Casserole

Name: Million Dollar Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Shredded cooked chicken – 3 cups; Cream cheese – 8 oz; Sour cream – 1/2 cup; Cream of chicken soup – 1 can (10.5 oz); Shredded cheddar cheese – 1 cup, divided; Garlic powder – 1/2 teaspoon; Onion powder – 1/2 teaspoon; Dried Italian herbs – 1 teaspoon; Ritz-style buttery crackers – 1 sleeve, crushed; Butter – 4 tablespoons, melted

Description

This Million Dollar Chicken Casserole is a creamy, easy sheet pan dinner perfect for beginner cooks and quick, healthy meals with minimal prep.

Ingredients

Shredded cooked chicken – 3 cups
Cream cheese – 8 oz
Sour cream – 1/2 cup
Cream of chicken soup – 1 can (10.5 oz)
Shredded cheddar cheese – 1 cup, divided
Garlic powder – 1/2 teaspoon
Onion powder – 1/2 teaspoon
Dried Italian herbs – 1 teaspoon
Ritz-style buttery crackers – 1 sleeve, crushed
Butter – 4 tablespoons, melted

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
In a large mixing bowl, combine shredded chicken, cream cheese, sour cream, cream of chicken soup, half of the shredded cheese, garlic powder, onion powder, and Italian herbs. Stir until well mixed.
Spread the mixture evenly into the greased baking dish.
In a separate bowl, mix crushed crackers with melted butter and sprinkle evenly over the chicken mixture.
Top with the remaining shredded cheese.
Bake uncovered for 25–30 minutes, until the top is golden brown and the casserole is bubbling.
Let it rest for 5–10 minutes before serving.

Notes

You can substitute Greek yogurt for sour cream or cream cheese for a lighter option.
Make ahead by assembling the dish and refrigerating it for up to 24 hours before baking.
Use rotisserie, poached, or leftover chicken for convenience.
Reheat leftovers in the oven to preserve the crunchy topping.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 430
Sugar: 2g
Sodium: 680mg
Fat: 29g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 12g
Fiber: 1g
Protein: 28g
Cholesterol: 95mg