To make this Creamy Chicken Casserole, you’ll need cooked chicken, cream cheese, cottage cheese, sour cream, cream of chicken soup, a few simple seasonings, and a sleeve of Ritz crackers. That’s it.
There’s a reason this one has been on repeat in so many kitchens.
It takes about 10 minutes to stir together, goes straight into the oven, and somehow comes out tasting like you fussed over it all afternoon.
It’s creamy, savory, and topped with that buttery cracker layer that makes everyone go back for “just a little more.” Chances are, you already have most of what you need in the fridge.
Maybe you’ve even got leftover chicken waiting to be used. And if you’ve ever been skeptical of a casserole that claims to taste “like a million bucks,” I get it.
But this is one of those recipes that shouldn’t be this good for how easy it is. Let’s get into it.
For Million Dollar Chicken Casserole
- Cooked Chicken – the heart of the dish. You’ll need chopped, fully cooked chicken. Rotisserie chicken works perfectly and saves time.
- Cream Cheese – adds richness and helps create that ultra-creamy texture. Make sure it’s very soft so it blends smoothly.
- Cottage Cheese – gives the casserole body and a subtle tang while keeping it creamy.
- Sour Cream – adds extra creaminess and a slight tang that balances the richness.
- Unsalted Cream of Chicken Soup – brings everything together and adds savory flavor without making the dish overly salty.
- Garlic Powder – a simple way to add warm, savory depth.
- Dried Onion Powder – enhances the overall flavor without needing to sauté fresh onion.
For the Buttery Cracker Topping
- Ritz Crackers – crushed and sprinkled over the top for a crisp, buttery finish.
- Butter – melted and mixed with the crushed crackers to help them bake up golden and crunchy.
Creamy Chicken Casserole
Notes
Ingredients
- 4½ cups chopped cooked chicken
- 4 oz cream cheese, room temperature
- 1 cup cottage cheese
- ½ cup sour cream
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- ¼ tsp garlic powder
- ¼ tsp dried onion powder
- 1 sleeve Ritz crackers, crushed
- 5 Tbsp butter, melted
Instructions
- Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray and set aside.
- Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.
- Combine crushed crackers and butter, sprinkle over chicken mixture.
- Bake uncovered 30 to 40 minutes.
Notes
- Use a rotisserie chicken for quick prep of the cooked chicken.
- Make sure the cream cheese is very soft so it blends smoothly into the mixture. If needed, microwave it for 15 to 20 seconds.
- The casserole can be assembled through step 3 and refrigerated or frozen until ready to bake.
- If frozen, thaw completely before baking as directed above.
- Using Unsalted Cream of Chicken Soup helps control the salt level in the finished dish.
- Can I use rotisserie chicken?
Yes! Rotisserie chicken is one of the easiest shortcuts for this recipe. It saves time and adds great flavor. Just chop or shred it and you’re ready to go. - Can I make this casserole ahead of time?
Absolutely. You can assemble everything (including the topping), cover it, and refrigerate until ready to bake. When you’re ready, bake as directed. It’s perfect for busy weeknights. - Can I freeze this casserole?
Yes, this freezes well. You can freeze it before or after baking. If frozen unbaked, thaw completely in the refrigerator and then bake as instructed.
- What can I use instead of Ritz crackers?
If you don’t have Ritz crackers, you can substitute crushed buttery crackers. The key is mixing it with melted butter for that golden, crispy topping. - My cream cheese isn’t blending smoothly — what should I do?
Make sure your cream cheese is very soft before mixing. If needed, microwave it for 15–20 seconds. This helps it incorporate evenly so your casserole turns out perfectly creamy.
