Why You’ll Love Million Dollar Chicken Casserole Recipe

I love this recipe because it turns simple, everyday ingredients into a dish that tastes luxurious. The creamy filling pairs perfectly with the crunchy topping, and every bite feels cozy and filling. It’s also a great way for me to use up leftover chicken, and it reheats beautifully for leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 ounces cream cheese softened
1 cup chicken broth
1 cup cottage cheese small curd (blend if you don’t like the curds)
⅓ cup sour cream
1 teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
3½ cups cooked chicken, chopped or rotisserie chicken
1 cup Monterey Jack cheese shredded
32 round buttery crackers, crushed
6 tablespoons unsalted butter melted
Optional garnish: sliced green onions

Directions

I start by preheating the oven to 350°F and lightly greasing a baking dish. In a large bowl, I combine the softened cream cheese, chicken broth, cottage cheese, sour cream, Italian seasoning, black pepper, garlic powder, and onion powder. I mix everything until smooth and creamy.

Next, I fold the cooked chicken into the sauce until it’s evenly coated. I spread the chicken mixture into the prepared baking dish, then sprinkle the shredded Monterey Jack cheese evenly over the top.

In a separate bowl, I mix the crushed buttery crackers with the melted butter. I sprinkle this mixture evenly over the cheese layer to create a crisp topping.

I bake the casserole uncovered for 30–35 minutes, until the filling is hot and bubbly and the cracker topping is golden brown. After baking, I let it rest for a few minutes before serving and add sliced green onions if I want a little color and freshness.

Servings and Timing

This recipe makes about 6 servings.
Prep time is around 15 minutes.
Bake time is about 30–35 minutes.
Total time comes to roughly 45–50 minutes.

Variations

I sometimes swap the Monterey Jack for cheddar or a cheese blend for a sharper flavor.
When I want to add vegetables, I mix in peas, broccoli, or spinach.
If I want a lighter option, I replace the sour cream with Greek yogurt.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I prefer using the oven at 350°F so the topping stays crisp, but the microwave works well for quick portions. If I’m planning ahead, I assemble the casserole, cover it tightly, and refrigerate it until ready to bake.

FAQs

What kind of chicken works best?

I usually use rotisserie chicken or leftover cooked chicken for convenience.

Do I need to soften the cream cheese?

Yes, I always soften it so the sauce mixes smoothly.

Can I make this casserole ahead of time?

I often assemble it in advance and bake it just before serving.

Can I add vegetables?

Yes, I like adding peas, broccoli, or mixed vegetables for extra texture.

What can I use instead of crackers?

I use breadcrumbs or crushed cornflakes when I don’t have crackers.

Is this recipe freezer-friendly?

I freeze it before baking, then bake from frozen with additional time.

Can I use a different cheese?

Yes, cheddar, Colby Jack, or a cheese blend all work well.

How do I keep the topping crunchy?

I bake the casserole uncovered so the cracker topping crisps nicely.

Can I make this gluten-free?

Yes, I use gluten-free crackers with great results.

What should I serve with this casserole?

I usually serve it with a green salad or steamed vegetables.

Conclusion

This Million Dollar Chicken Casserole is a recipe I come back to whenever I want something creamy, comforting, and dependable. With tender chicken, a rich cheesy sauce, and a buttery crunchy topping, it’s a satisfying meal that works perfectly for family dinners, leftovers, or make-ahead meals.