The first time I made this Million Dollar Chicken Casserole, my husband asked if it came from a restaurant menu.
It’s one of those comfort dishes that looks fancy but takes almost no effort.
Ready in under an hour, it feeds a crowd and uses pantry staples you probably already have.
This particular version is creamy, buttery, and topped with a golden Ritz-like crust that gives it that “million dollar” vibe.
It’s great for nights you need something reliable and for potlucks where you want compliments without fuss.
The recipe scales easily and plays nicely with leftovers — another reason I make it on repeat.
Why You’ll Love This Recipe
- Ready in about an hour with mostly pantry ingredients.
- Kid-friendly flavors: cheesy, creamy, and mildly seasoned.
- Textural contrast between soft, creamy filling and crunchy buttery topping.
- Easy to scale up for a crowd or halve for a couple of dinners.
- Very forgiving — a little extra cheese or a swap of cracker types still works great.
The texture is the real selling point here. The filling is rich and velvety from the cream of chicken soup and sour cream, with tender shredded chicken throughout.
That smooth base is punctuated by melty cheddar and bright bites of green onion.
On top, crushed buttery crackers mixed with melted butter bake into a crisp, golden crust that cracks satisfyingly when you spoon into the casserole.
"5 stars — Made this for a church potluck and people kept asking for the recipe. Moist, cheesy, and that cracker topping is addictive!" — Sarah, reader
Key Ingredients
Chicken — Use 2 cups of cooked, shredded chicken for the right ratio of protein to cream.
Leftover roast chicken or a rotisserie bird works beautifully and adds depth; poached breasts shredded with two forks are my go-to when I don’t have leftovers.
Cream of chicken soup — The condensed soup creates the backbone of the sauce.
I usually reach for Campbell’s for consistency, but store brands work fine; if you want more homemade flavor, use a low-sodium broth base and a spoonful of cornstarch to thicken.
Sour cream — Adds tang and a silky richness that prevents the casserole from tasting flat.
Full-fat sour cream melts into the filling for a glossy, satisfying mouthfeel; low-fat versions will work but the dish will be slightly less decadent.
Cracker topping (buttery crackers + butter) — This is what turns a plain casserole into a “million dollar” one.
Ritz-style crackers give a flaky, buttery crunch; using freshly crushed crackers and real melted butter makes the topping reliably golden and crisp.
Full ingredient list:
- 2 cups cooked chicken, shredded
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup crushed buttery crackers (like Ritz)
- 1/2 cup milk
- 1/4 cup green onions, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup melted butter
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
Pro Tip: Preheating is important so the topping crisps evenly once it hits the oven.
Visual cue: Oven is ready when it beeps or reaches temperature on your oven display.
Step 2: Make the creamy chicken filling
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, black pepper, and salt.
Mix until the ingredients are thoroughly combined and the mixture looks smooth.
Pro Tip: Use room-temperature sour cream and milk so the filling blends smoothly without lumps.
Visual cue: The mixture should hold together and spread easily without being runny.
Step 3: Add cheese and green onions
Stir in the shredded cheddar cheese and chopped green onions until distributed evenly.
Taste and adjust salt or pepper if needed.
Pro Tip: Reserve a tablespoon of cheese to sprinkle under the cracker topping for extra melty pockets.
Visual cue: You should see flecks of green onion and cheddar throughout the filling.
Step 4: Assemble in the baking dish
Pour the chicken mixture into the greased 9×13-inch baking dish, spreading it into an even layer.
Tap the dish on the counter to level the filling.
Pro Tip: An even layer ensures uniform baking so the filling finishes at the same time as the topping.
Visual cue: The surface should be smooth and even before you add the cracker topping.
Step 5: Make the cracker topping
In a separate bowl, combine the crushed buttery crackers and melted butter. Mix until the crackers are well coated.
The crackers should resemble wet sand when properly mixed.
Pro Tip: Pulse crackers in a food processor for even texture or place in a bag and crush with a rolling pin if you don’t have one.
Visual cue: Topping should be moist and clumps slightly when pinched.
Step 6: Top and bake
Sprinkle the cracker mixture evenly over the chicken mixture in the baking dish.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Pro Tip: If the topping browns too quickly, tent lightly with foil for the last 10 minutes of baking.
Visual cue: You’ll know it’s done when the edges are bubbling and the cracker top is deep golden.
Step 7: Rest and serve
Let the casserole cool for about 5 minutes before serving to set the layers.
Scoop generous portions onto plates and serve hot.
Pro Tip: Letting it rest helps the filling firm slightly so it holds shape on the plate.
Visual cue: The bubbling will subside and the surface will look slightly set after resting.
Expert Tips for Success
- Use well-shredded chicken: Shred warm chicken with two forks or use a stand mixer’s paddle for effortless shredding. Evenly sized shreds make every bite balanced.
- Don’t skip the milk: The 1/2 cup of milk thins the condensed soup to a saucy but not soupy consistency. If your condensed soup is unusually thin, reduce milk slightly.
- Choose the right cheese: Sharp cheddar gives the best flavor contrast. For a milder casserole, use mild cheddar or a mix of cheddar and Monterey Jack. Grate from a block for better melt than pre-shredded.
- Crush crackers uniformly: Large chunks can burn before the filling heats through. Aim for mostly fine crumbs with a few small flakes for texture.
- Butter temperature matters: Melt butter completely and cool slightly before mixing with crackers; too-hot butter can make the crackers soggy before baking.
- Watch baking time carefully: Ovens vary — start checking at 25 minutes if your oven runs hot. A golden topping and bubbling edges are your finish cues.
- Make-ahead option: Assemble the casserole but hold topping separately. Refrigerate the assembled dish for up to 24 hours, then add topping and bake when ready.
- Use a thermometer for larger batches: If you scale up, aim for an internal temperature of 165°F (74°C) for safety and to ensure the filling is heated through.
- Crust variations: For extra crunch, add 1/3 cup panko to the cracker topping or mix in 2 tablespoons grated Parmesan for nuttiness.
- Avoid overcrowding: If doubling the recipe, use two dishes instead of one oversized pan to ensure even cooking and a crisp topping.
Storage & Freezing
Fridge: Store cooled leftovers covered in an airtight container for up to 3–4 days.
Reheat individual portions in the microwave at 50% power in 30-second bursts until warmed through, or reheat in a 350°F oven covered with foil for 15–20 minutes.
Freezer (Unbaked): Assemble the casserole in a freezer-safe dish but do not add the cracker topping. Wrap tightly with plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before adding the topping and baking.
Freezer (Baked): Baked and cooled casserole can be frozen in individual portions or the whole dish. Wrap well and freeze for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F, covered with foil until warmed through, removing foil for the last 10 minutes to refresh the crust.
Reheating tips: For best texture, reheat in an oven rather than the microwave. If the topping loses crispness, sprinkle a few extra crushed crackers with a little melted butter on top and bake uncovered for 8–10 minutes.
Variations & Substitutions
Vegetable boost: Stir in 1 to 1 1/2 cups of frozen peas, corn, or a mixed vegetable blend when you add the cheese. This adds color and nutrients without changing the core method.
Low-carb swap: Replace the cracker topping with a mixture of crushed pork rinds and Parmesan for a keto-friendly crunch. Reduce the milk slightly to keep consistency.
Creamy herb version: Add 1 teaspoon dried thyme and 1/2 teaspoon paprika to the filling, and fold in 1/4 cup chopped fresh parsley for brightness. This lifts the flavor without additional effort.
Dairy-free approach: Use dairy-free sour cream and a plant-based cream soup alternative; swap the butter in the topping for a neutral oil or vegan butter to keep things moist and crunchy.
Frequently Asked Questions
Q: Can I use raw chicken instead of cooked chicken?
A: You can, but you’ll need to cook it first. Poach chicken breasts gently in broth for 12–15 minutes until internal temp reaches 165°F, then shred. Adding raw chicken directly to the casserole risks uneven cooking and an overcooked topping.
Q: Is this casserole freezer-friendly?
A: Yes. For best results freeze unbaked without the cracker topping for up to 3 months. Thaw in the fridge, add the topping, and bake. Baked casseroles can also be frozen, but you may lose some crispness in the topping.
Q: Can I make this gluten-free?
A: Use gluten-free buttery crackers or crushed cornflakes that are labeled gluten-free. Confirm your cream-of-chicken soup is gluten-free or make a quick gluten-free white sauce with cornstarch and chicken broth.
Q: How do I prevent the topping from getting soggy?
A: Ensure the cracker mixture is well coated with melted butter and bake at the correct temperature. Avoid adding the topping until just before baking if assembling ahead, and tent with foil only late in baking if browning too fast.
Q: What sides pair well with this casserole?
A: Simple green salads, steamed green beans, roasted carrots, or a bright coleslaw cut the richness nicely. Light, acidic sides help balance the creamy texture.
Final Thoughts
This Million Dollar Chicken Casserole is one of those dependable weeknight heroes that also feels special for company.
It’s quick, comforting, and endlessly adaptable — perfect for busy families or novice cooks who want a guaranteed crowd-pleaser.
If you tried this recipe, please leave a star rating in the recipe card below and pin this to Pinterest so others can find it.
Conclusion
If you’re curious to see other takes or want inspiration for tweaks, check out these popular versions for reference:
- Classic inspiration: Million Dollar Chicken Casserole – Plain Chicken shows the traditional approach many families love.
- Family-friendly tweak ideas: Million Dollar Chicken Bake · Easy Family Recipes offers helpful variations and serving suggestions.
- Another home cook’s spin: Million Dollar Chicken Casserole Recipe – Glenda Embree gives a simple registry of techniques that complement this recipe.
- Comfort-food focus: Million Dollar Chicken Casserole (Easy Comfort Food) – Meatloaf & Melodrama explores presentation and make-ahead tips that are useful for potlucks.
Enjoy making this casserole your own, and don’t forget to come back and tell me which variation became your favorite.
Million Dollar Chicken Casserole
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Leftover rotisserie chicken works well.
- 1 can (10.5 ounces) cream of chicken soup Campbell’s is recommended for consistency.
- 1 cup sour cream Full-fat for best texture.
- 1 cup shredded cheddar cheese Sharp cheddar is preferred.
- 1/2 cup milk Use room temperature for smooth mixing.
- 1/4 cup green onions, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
For the Topping
- 1 cup crushed buttery crackers (like Ritz) Ensure they are finely crushed for even topping.
- 1/2 cup melted butter Must be cooled slightly before mixing with crackers.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, black pepper, and salt. Mix until smooth.
- Stir in the shredded cheddar cheese and chopped green onions until evenly distributed.
- Pour the chicken mixture into the greased baking dish and spread it into an even layer.
Topping and Baking
- In a separate bowl, mix crushed buttery crackers with melted butter until well coated.
- Sprinkle the cracker mixture evenly over the chicken mixture in the baking dish.
- Bake in the preheated oven for 30-35 minutes, until the casserole is bubbly and the topping is golden brown.
- Let the casserole cool for about 5 minutes before serving.
