Million Dollar Chicken Casserole
Ingredients
- 3 cups shredded cooked chicken rotisserie chicken works great
- 8 oz cream cheese softened to room temperature
- 1 cup sour cream full-fat recommended
- 1 can cream of chicken soup 10.5 oz; or homemade substitute
- 1 cup shredded sharp cheddar cheese divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper freshly ground
- 1/2 tsp kosher salt or to taste
- 1 tsp Worcestershire sauce optional but recommended
- 2 cups Ritz crackers coarsely crushed, about 1 sleeve
- 4 tbsp unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter. Set aside.
- If your cream cheese is not fully softened, microwave it for 20-25 seconds until it is easily stirrable but not melted.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and cream of chicken soup. Mix with a hand mixer or sturdy spatula until completely smooth and well combined with no lumps.
- Add the garlic powder, onion powder, black pepper, salt, and Worcestershire sauce. Stir to combine.
- Fold in the shredded chicken and 3/4 cup of the shredded cheddar cheese. Taste and adjust seasoning as needed.
- Spread the chicken filling evenly into the prepared baking dish in a smooth, even layer.
- Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top of the filling.
- In a medium bowl, combine the crushed Ritz crackers and melted butter. Toss until every cracker crumb is evenly coated in butter.
- Spread the buttered cracker mixture evenly over the cheese layer, covering the surface completely.
- Bake uncovered in the preheated oven for 28 to 32 minutes, until the cracker topping is deep golden brown and the edges of the filling are bubbling.
- Remove from the oven and let the casserole rest for 8 to 10 minutes before serving. This allows the filling to set for cleaner scooping. Serve hot and enjoy.
Notes
Make-Ahead: Assemble the full casserole up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bake straight from the fridge, adding 10 minutes to the bake time. Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat: Warm in the oven at 325°F covered with foil for 15-20 minutes. Finish under the broiler for 2 minutes to re-crisp the topping. Freeze: Freeze the filling only (without cracker topping) for up to 2 months. Thaw overnight, top with fresh cracker mixture, and bake as directed. Variations: Add 1 cup of cooked broccoli florets or frozen peas to the filling. For a spicy version, add 1 tsp hot sauce or 1/4 tsp cayenne to the filling mixture.