This Million Dollar Chicken Casserole is pure cozy comfort in a pan tender shredded chicken in a rich, creamy sauce, studded with veggies and crowned with a buttery cracker and cheddar topping. It’s easy enough for busy weeknights, yet decadent enough to serve to guests when you want a no-fuss, crowd-pleasing dinner.
Ingredients
- 3 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup crushed buttery crackers (such as Ritz)
- 1/2 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and evenly blended.
- Fold in the frozen mixed vegetables and half of the shredded cheddar cheese, mixing just until everything is evenly distributed.
- Transfer the chicken mixture to the prepared baking dish, spreading it into an even layer from corner to corner.
- In a separate bowl, stir together the crushed buttery crackers and melted butter until all of the crumbs are well coated and look like wet sand.
- Sprinkle the buttery cracker mixture evenly over the chicken layer. Top with the remaining shredded cheddar cheese.
- Bake for 30–35 minutes, or until the casserole is hot and bubbly around the edges and the topping is golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly. Garnish with chopped fresh parsley before serving.
Variation
- Swap the protein: Use cooked turkey, rotisserie turkey, or leftover holiday turkey in place of the chicken for a post-holiday makeover meal.
- Cheesy ranch twist: Add 1–2 tablespoons of dry ranch seasoning mix to the sauce and use a blend of cheddar and Monterey Jack cheese for extra punch.
- Low-carb option: Replace the mixed vegetables with steamed broccoli florets or cauliflower and top with crushed pork rinds instead of crackers for fewer carbs.
Cooking Notes
- If the top is browning too quickly before the filling is bubbly, loosely tent the casserole with foil for the last 10 minutes of baking.
- For extra-crisp topping, broil the casserole for 1–2 minutes at the end of baking watching closely to prevent burning.
- Letting the casserole rest before serving helps the creamy filling thicken slightly, making it easier to cut into neat portions.
Serving Suggestions
- Serve with a simple green salad dressed with a tangy vinaigrette to balance the richness of the casserole.
- Pair with steamed green beans, roasted broccoli, or sautéed asparagus for extra veggies on the plate.
- Round out the meal with warm dinner rolls or crusty bread to soak up the creamy sauce.
Tips
- Shred your own cheese from a block for the smoothest melting and best flavor pre-shredded cheese is coated and can be grainy.
- If preparing ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours; add 5–10 minutes to the baking time if going straight from the fridge.
- To freeze, assemble without baking, wrap well, and freeze up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 18 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I use canned chicken instead of cooked shredded chicken?
Yes, you can substitute well-drained canned chicken in a pinch, though the texture and flavor are best with freshly cooked or rotisserie chicken. - Do I need to thaw the frozen vegetables first?
No, you can add them straight from the freezer. If they’re very icy, quickly pat them dry so they don’t dilute the sauce. - How can I make this casserole ahead of time?
Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Let it sit at room temperature for about 15 minutes, then bake, adding extra time as needed until bubbly. - How do I store and reheat leftovers?
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in a 325°F (165°C) oven until heated through.
Conclusion
This Million Dollar Chicken Casserole delivers all the cozy, creamy comfort you crave in a single easy bake: tender chicken, hearty veggies, and a golden, buttery cracker topping that steals the show. It’s simple to prep, generous enough to feed a hungry crowd, and flexible for make-ahead nights exactly the kind of weeknight winner you’ll turn to again and again.
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Million Dollar Chicken Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-vegetarian
Description
This Million Dollar Chicken Casserole is pure cozy comfort in a pan tender shredded chicken in a rich, creamy sauce, studded with veggies and crowned with a buttery cracker and cheddar topping. It’s easy enough for busy weeknights, yet decadent enough to serve to guests when you want a no-fuss, crowd-pleasing dinner.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup crushed buttery crackers (such as Ritz)
- 1/2 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and evenly blended.
- Fold in the frozen mixed vegetables and half of the shredded cheddar cheese, mixing just until everything is evenly distributed.
- Transfer the chicken mixture to the prepared baking dish, spreading it into an even layer from corner to corner.
- In a separate bowl, stir together the crushed buttery crackers and melted butter until all of the crumbs are well coated and look like wet sand.
- Sprinkle the buttery cracker mixture evenly over the chicken layer. Top with the remaining shredded cheddar cheese.
- Bake for 30–35 minutes, or until the casserole is hot and bubbly around the edges and the topping is golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly. Garnish with chopped fresh parsley before serving.
Notes
- You can use rotisserie chicken, leftover grilled chicken, or poached chicken for this recipe just be sure it’s well seasoned.
- If your frozen vegetables are very icy, pat them dry with a paper towel so they don’t water down the sauce.
- For a slightly lighter version, use light sour cream and reduced-fat soup, but note that the sauce will be a bit less rich and thick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal (approximate)
- Sugar: 3 g (approximate)
- Sodium: 750 mg (approximate)
- Fat: 24 g (approximate)
- Saturated Fat: 12 g (approximate)
- Unsaturated Fat: 11 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 17 g (approximate)
- Fiber: 2 g (approximate)
- Protein: 18 g (approximate)
- Cholesterol: 85 mg (approximate)
Keywords: million dollar chicken casserole, creamy chicken casserole, cracker topping casserole, easy chicken bake, family dinner