Million Dollar Chicken Casserole
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Hand mixer or sturdy spatula
- Small bowl
- Nonstick cooking spray
Ingredients
Filling
- 3 cups shredded rotisserie chicken from 1 store-bought rotisserie chicken, skin removed
- 8 oz cream cheese softened to room temperature
- 1 cup sour cream full-fat recommended
- 1 can (10.5 oz) condensed cream of chicken soup undiluted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper freshly ground
- 1/2 tsp kosher salt adjust to taste
- 1 cup shredded sharp cheddar cheese optional but recommended
Cracker Topping
- 1.5 sleeves buttery round crackers such as Ritz, roughly crushed (about 2 cups)
- 4 tbsp unsalted butter melted
- 1/4 tsp garlic powder optional, for topping
Instructions
Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Remove all meat from the rotisserie chicken and shred it into bite-sized pieces using two forks or your hands. Discard the skin and bones. You should have about 3 cups of shredded chicken.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spatula until completely smooth with no lumps.
- Add the sour cream, condensed cream of chicken soup, garlic powder, onion powder, salt, and black pepper to the cream cheese. Mix until fully combined and smooth.
- Fold in the shredded chicken and shredded cheddar cheese (if using) until everything is evenly coated in the creamy mixture.
Assemble & Bake
- Spread the chicken filling evenly into the prepared baking dish, smoothing the top with a spatula.
- In a small bowl, toss the crushed butter crackers with the melted butter and garlic powder (if using) until all the crumbs are evenly coated.
- Scatter the buttered cracker crumbs evenly over the top of the chicken filling, covering it in an even layer.
- Bake uncovered in the preheated oven for 28 to 32 minutes, until the filling is hot and bubbly around the edges and the cracker topping is deep golden brown.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired and serve hot.
Notes
Make-Ahead: Assemble the filling in the baking dish, cover tightly with plastic wrap, and refrigerate up to 24 hours ahead. Add the cracker topping right before baking and add 5-7 extra minutes to the bake time.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 15-20 minutes, uncovering for the last 5 minutes.
Freezer-Friendly: Freeze (without cracker topping) in a freezer-safe airtight container for up to 2 months. Thaw overnight in the fridge, add fresh cracker topping, and bake as directed.
Lighten it Up: Substitute Neufchâtel cheese for cream cheese and light sour cream to reduce fat without dramatically changing the texture.
Add Veggies: Stir in 1 cup of thawed frozen peas or chopped broccoli florets to the filling for a complete one-dish meal.
Nutrition
Calories: 490kcalCarbohydrates: 22gProtein: 35gFat: 30gSodium: 820mgFiber: 1gSugar: 4g