Million Dollar Chicken Casserole
A comforting casserole featuring tender chicken, creamy soup, and a crunchy topping, perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups cooked shredded chicken (rotisserie works great)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1/3 cup low-sodium chicken broth
- 1 1/2 cups sharp cheddar cheese, shredded (divided)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley or chives (optional)
- 2 sleeves Ritz crackers, crushed (about 2 cups crumbs)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons grated Parmesan (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine the cream of chicken soup, sour cream, and low-sodium chicken broth until smooth.
- Stir in the onion powder, garlic powder, paprika, kosher salt, and black pepper.
- Gently fold in the shredded chicken and 1 cup of sharp cheddar cheese.
- Spread the chicken mixture evenly in the prepared baking dish and sprinkle the remaining 1/2 cup of sharp cheddar cheese on top.
Topping
- In a small bowl, mix the crushed Ritz crackers with the melted butter and grated Parmesan cheese (if using).
- Sprinkle the cracker mixture evenly over the top of the casserole.
Baking
- Bake for about 25-30 minutes, or until the edges are bubbly and the topping is golden brown.
- Allow the casserole to rest for about 10 minutes before serving. Garnish with chopped parsley or chives if desired.
Notes
This casserole can be made ahead of time and refrigerated before baking. Leftovers can be stored in an airtight container for 3-4 days or frozen for 2-3 months.