Name: Million Dollar Chicken Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups shredded cooked chicken (about 1½ to 2 lbs); 8 oz cream cheese, softened; 1 can (10.5 oz) condensed cream of chicken soup; ½ cup sour cream (or Greek yogurt); ½ cup mayonnaise; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1½–2 cups shredded cheddar cheese; 2 cups crushed crackers; 3 tbsp melted butter; Optional: 6–8 slices of bacon, crisped

Jump to Recipe·Print Recipe

Table of Contents

Spread the love

Million Dollar Chicken Casserole is the kind of cozy, crowd-pleasing dish that disappears fast at family dinners. I’ve made this version dozens of times, tweaking the balance of creamy sauce, tender chicken, and crunchy topping until it sings. If you love bold comfort flavors like in my Delicious Authentic Jamaican Curry Chicken, this casserole will become a weeknight favorite.

Why Make This Recipe

Rich, creamy flavor with a crunchy topping that hits satisfying texture contrasts every time.
Easy to scale up for potlucks, holiday sides, or a big family dinner.
Uses pantry staples (canned soup, cream cheese, crackers) for convenience without sacrificing taste.
Great source of protein when made with shredded chicken — comforting and filling.
I love it because it reheats beautifully and tastes even better the next day; that second-day melding is part of the charm.

Recipe Overview

Prep time: 20 minutes.
Cook time: 30–35 minutes at 350°F (175°C).
Total time: about 55 minutes including resting.
Servings: 6 (about 1 to 1¼ cups per person).
Difficulty: Easy.
Method: Combine shredded cooked chicken with a creamy sauce, top with cheese and seasoned crackers, then bake until bubbly and golden.

My Experience Making This Recipe

When I first tested this casserole I worried the topping would go soggy, so I experimented with baking covered then uncovered and settling on a brief uncovered finish. I also found that room-temperature cream cheese integrates much more smoothly, eliminating lumps and giving a silkier sauce.

How to Make Million Dollar Chicken Casserole

Start by shredding about 3 cups (roughly 1½ to 2 lbs cooked) of chicken and crisping 6–8 slices of bacon if you include it. Soften 8 oz cream cheese and whisk it with 1 can (10.5 oz) condensed cream of chicken soup, ½ cup sour cream (or Greek yogurt), ½ cup mayonnaise, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt. Fold in the chicken and 1½–2 cups shredded cheddar, then transfer to a greased 9×13-inch baking dish, top with crushed crackers (about 2 cups) mixed with 3 tbsp melted butter, and bake at 350°F for 25–30 minutes until bubbling and the topping is golden.

Expert Tips for Success

Use warm, cooked chicken (rotisserie or poached) so it absorbs sauce flavors and stays tender; shredding while warm is easier.
Soften cream cheese to room temperature and whisk it smooth to avoid lumps—microwave 10–15 seconds if needed.
For a crispier topping, mix panko with crushed crackers and bake uncovered for the last 8–10 minutes; try techniques from my Roast Butternut Squash pack-roasting tips when preparing sides.
Drain excess cooking liquid from added veggies (like broccoli) before mixing so the casserole doesn’t get watery.
Use an instant-read thermometer to check internal temperature—bake until the center reaches about 165°F (74°C) for safety and texture.

How to Serve Million Dollar Chicken Casserole

Serve with a simple green salad and a bright vinaigrette to cut through the richness.
Pair with roasted vegetables or mashed potatoes for a classic comfort spread; I like to add color with roasted squash.
For fall dinners, this casserole pairs beautifully with Cozy Cranberry Apple Twice-Baked Sweet Potatoes for sweet-and-savory balance.
Garnish with chopped chives or parsley and a sprinkle of extra cheddar for a homey presentation.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container for 3–4 days; store the topping separately if you expect to re-crisp it. To freeze, cool completely, wrap tightly with plastic wrap and foil or use a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat from chilled in a 325°F (160°C) oven covered for 15–20 minutes, then uncover and bake 8–10 minutes to restore crispness; microwave reheating works for single portions but won’t keep the topping crisp.

Recipe Variations

Gluten-free: swap the cracker topping for gluten-free crackers or toasted gluten-free panko and use a gluten-free cream soup.
Dairy-free: use dairy-free cream cheese, unsweetened full-fat coconut yogurt or silken tofu in place of sour cream, and dairy-free shredded cheese.
Vegetable-forward: fold in 1½ cups blanched broccoli florets or 1 cup sautéed mushrooms; make sure to drain excess water.
Low-fat lighter version: use 2–3 oz reduced-fat cream cheese, plain Greek yogurt in place of sour cream, and 1 cup reduced-fat cheddar — still creamy but lower in calories.

Nutritional Highlights

High in protein from chicken, which supports satiety and muscle maintenance.
Rich and calorie-dense due to cream cheese, mayonnaise, and cheddar; portion control helps balance the meal.
Allergens: contains dairy and gluten unless modified; also may contain soy if using certain canned soups. Aim for a 1-cup serving to manage portions.

Troubleshooting Common Issues

Watery casserole: drain any cooked vegetables and use less condensed soup or add 1–2 tbsp flour or cornstarch to thicken the sauce before baking.
Topping went soft: bake uncovered for the last 8–10 minutes or broil 1–2 minutes while watching closely to re-crisp.
Dry casserole: mix in an extra ¼–½ cup sour cream or a splash of milk before baking, and avoid over-baking; cover with foil for part of the bake to retain moisture.

Frequently Asked Questions

Q: Can I use rotisserie chicken?
A: Yes—rotisserie chicken is ideal and cuts hands-on time. Remove skin, shred the meat, and use about 3 cups shredded (roughly 1½–2 lbs cooked) for a 9×13 pan. Warm shredded chicken blends better with the sauce.

Q: Can I assemble the casserole ahead of time?
A: Yes, assemble and cover tightly, then refrigerate for up to 24 hours before baking. Let it sit at room temperature 20 minutes before baking and add a few extra minutes to bake time if chilled straight from the fridge.

Q: Is there a way to make this lower in fat without losing texture?
A: Swap half the cream cheese for low-fat cream cheese and use plain Greek yogurt in place of some sour cream. Reduce the butter in the topping and use part panko for lighter crispiness.

Q: Can I prepare this in individual ramekins or a smaller dish?
A: Absolutely. Adjust bake time: 20–25 minutes at 350°F for 6–8 oz ramekins, checking that the center reaches 165°F. Smaller portions may crisp faster, so watch the topping near the end.

Conclusion

If you want a classic version to compare notes or try the original inspiration, this casserole pairs well with the ideas found on Million Dollar Chicken Casserole – Plain Chicken for a slightly different take.