Million Dollar Chicken Casserole

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Looking for a tasty dinner that won’t break the bank? Try Million Dollar Chicken Casserole! This yummy dish is quick to make and feeds a crowd. You’ll love how creamy and comforting it is, with tender chicken, gooey cheese, and a crunchy cracker topping.

You can whip up this casserole in just 10 minutes of prep time. It bakes for about 40 minutes, giving you time to relax or set the table. With simple ingredients like cream cheese, chicken, and Ritz crackers, it’s sure to be a hit with your family or guests.

Exact Ingredients List

Here’s what you’ll need to make Million Dollar Chicken Casserole:

• 4 ounces cream cheese, softened
• 3/4 cup cottage cheese
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 4 cups cooked chicken, chopped
• 1 sleeve Ritz crackers
• 6 tablespoons butter, melted

Make sure you have all these items before you start cooking. The cream cheese should be at room temperature for easier mixing.

For the chicken, you can use leftover roasted chicken or rotisserie chicken from the store. It’s a great way to use up extra chicken you might have on hand.

Remember, you can adjust the seasonings to your taste. Feel free to add a bit more garlic or onion powder if you like a stronger flavor.

Instructions

Preheat your oven to 350°F (175°C). Grab a 2-quart baking dish and grease it lightly.

Mix the cheeses, sour cream, and soup in a big bowl. Add the spices and stir well. Fold in the chopped chicken until everything is combined.

Pour this creamy mixture into your greased dish. Spread it out evenly.

Now for the topping! Crush those Ritz crackers into small pieces. You can use a food processor or just put them in a bag and smash them with a rolling pin.

Mix the crushed crackers with melted butter. Sprinkle this crunchy topping all over the chicken mixture.

Pop the dish in the oven and bake for 35-40 minutes. You’ll know it’s done when it’s bubbling and the top is golden brown.

Let it cool for a few minutes before serving. Enjoy your million-dollar meal!

Possible Substitutes List & Recipe Variations

You can easily swap ingredients in this Million Dollar Chicken Casserole to suit your tastes or what’s in your pantry. Here are some ideas:

Protein options:

• Turkey (great for using up holiday leftovers)
• Plant-based chicken alternative for a vegetarian version
• Canned tuna or salmon

Cheese swaps:

• Mozzarella for a milder flavor
• Pepper jack to add some spice
• Gruyere for a fancy twist

Try different cream soups like mushroom or celery instead of chicken. You can also use Greek yogurt in place of sour cream for a tangier, healthier option.

No Ritz crackers? Use crushed potato chips, breadcrumbs, or cornflakes for the topping.

To make it more filling, serve the casserole over rice or noodles. Add veggies like peas, carrots, or broccoli for extra nutrition and color.

Want to spice things up? Mix in some diced jalapeños or a dash of hot sauce. For an Italian twist, add some dried basil and oregano to the seasoning mix.

Tips, Tricks & Storing

Want to make your Million Dollar Chicken Casserole even better? Try these tips:

• Use rotisserie chicken for a quick and flavorful shortcut.
• Add a cup of frozen mixed veggies for extra nutrition and color.
• Spice it up with a dash of cayenne pepper or hot sauce.

For a crispy topping, broil the casserole for 1-2 minutes after baking. Keep an eye on it to avoid burning!

Storing leftovers is easy:

1. Let the casserole cool completely.
2. Cover tightly with plastic wrap or transfer to an airtight container.
3. Refrigerate for up to 3 days.

To reheat, pop it in the microwave or oven until warm. Add a splash of milk if it seems dry.

You can also freeze this casserole:

• Wrap it well in foil and freeze for up to 3 months.
• Thaw in the fridge overnight before reheating.
• Bake at 350°F for about 30 minutes or until hot throughout.

Make it ahead! Prepare the casserole, cover, and refrigerate for up to 24 hours before baking.