This Million Dollar Chicken Casserole is classic comfort food: tender shredded chicken in a creamy, cheesy sauce finished with a crunchy Ritz cracker topping. It’s simple to prepare, pantry-friendly, and satisfying—perfect for weeknight dinners or when you want an easy, cozy meal.
This version is Instant Pot–friendly: the pressure cooker quickly produces tender shredded chicken, then you fold it into a rich mixture of cream cheese, sour cream, cottage cheese and condensed soup, top with crushed Ritz crackers mixed with melted butter, and bake until bubbly. Serve with a simple salad or your favorite vegetable for a complete meal.
Why You’ll Love This Million Dollar Chicken Casserole
- Easy: Use the Instant Pot to cook the chicken, then mix the filling and bake.
- Flavorful: Cream cheese, sour cream, and condensed soup create a rich, well-seasoned base.
- Satisfying: Tender chicken, melty cheese, and a crunchy Ritz topping make this a family-pleasing dish.
- Flexible: Works with leftover or rotisserie chicken if you prefer to skip the Instant Pot step.
Why Is It Called Million Dollar Chicken?
The name comes from its rich, indulgent flavor that tastes far more expensive than the simple pantry ingredients actually used. Creamy cheeses, condensed soup, and a buttery cracker topping create a luxurious texture and flavor without any specialty items.
Ingredient Notes
Key ingredients and useful substitutions:
- Chicken thighs: Boneless, skinless thighs give great flavor and tenderness. Use breasts or rotisserie chicken if preferred.
- Whipped cream cheese: Blends easily; regular cream cheese at room temperature works too.
- Sour cream: Adds tang—Greek yogurt can be substituted.
- Condensed cream of chicken soup: Cream of mushroom or another cream soup works in a pinch.
- Shredded cheddar: Swap for a Mexican blend or another melty cheese.
- Ritz crackers: Crushed pretzels, potato chips, or cornflakes make a crunchy alternative.
- Scallions: Optional garnish for color and freshness.
Variation Ideas
- Bacon: Add chopped cooked bacon to the filling for smoky flavor.
- Rice: Stir in 1 cup cooked rice to make the casserole more substantial.
- Broccoli: Fold in up to 1 cup cooked, chopped broccoli for extra veg.
- Potatoes: Add cooked diced potatoes for a heartier, comforting casserole.
Tips for Success
- Make ahead: Assemble the casserole the day before, cover, refrigerate, and bake when ready—add a few extra minutes to baking time.
- Swap the soup: Any condensed “cream of” soup will work if you’re out of cream of chicken.
- Use cooked chicken: Rotisserie or leftover chicken speeds up prep and still yields excellent flavor.
Million Dollar Chicken Casserole
by Katerina | Easy Weeknight Recipes
Tender shredded chicken tossed in a creamy, cheesy sauce and finished with crushed Ritz crackers.
Prep Time: 20
Cook Time: 45
Resting Time: 10
Total Time: 1 15
Servings: 8 servings
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 small yellow onion, roughly chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
For the Chicken Casserole
- 3 ounces whipped cream cheese
- ⅔ cup sour cream
- ¾ cup cottage cheese
- 10.5 ounces can of condensed cream of chicken soup
- ¾ cup shredded cheddar cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- 3 cups crushed Ritz crackers
- 6 tablespoons unsalted butter, melted
- scallions, optional garnish
Instructions
Make the shredded chicken
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Combine the ingredients in the Instant Pot. Add the chicken thighs, salt, pepper, and olive oil to the Instant Pot. Stir to coat, then add the chopped onion, minced garlic, and chicken broth.
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Cook. Seal and cook on high pressure for 10 minutes, then allow a natural pressure release.
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Shred. Transfer the chicken to a cutting board and shred with two forks. Discard the cooking liquid and aromatics.
To assemble and bake
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Prep. Preheat the oven to 350°F (175°C).
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Make the creamy layer. In a large bowl, whisk together whipped cream cheese, sour cream, and cottage cheese until smooth. Stir in the condensed cream of chicken soup.
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Add the remaining ingredients. Add shredded cheddar, the shredded chicken, salt, pepper, garlic powder, onion powder, and oregano. Mix well and transfer to a 9×9-inch baking dish.
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Make the topping. Combine crushed Ritz crackers with melted butter and sprinkle evenly over the casserole.
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Bake. Bake at 350°F for 45 minutes, until bubbly and the topping is golden.
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Finish and serve. Let rest 10 minutes, garnish with chopped scallion greens if desired, and serve warm.
Nutrition
Calories: 507kcal
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Carbohydrates: 22g
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Protein: 31g
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Carbohydrates: 22g
|
Protein: 31g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portion sizes.
How to Make a Million Dollar Chicken Casserole
- Cook the chicken. Place thighs, salt, pepper, olive oil, onion, garlic, and broth in the Instant Pot; cook on high pressure for 10 minutes and allow a natural release.
- Shred. Remove and shred the chicken, discarding the cooking liquid.
- Make the filling. Whisk cream cheese, sour cream, and cottage cheese until smooth, then stir in condensed soup and shredded cheddar.
- Season and combine. Add spices and shredded chicken, mix thoroughly, and transfer to a 9×9-inch baking dish.
- Top and bake. Mix crushed Ritz crackers with melted butter, spread over the casserole, and bake at 350°F for 45 minutes.
How to Store and Reheat Leftovers
- Fridge: Cool, cover tightly, and refrigerate up to 4 days in the baking dish or in airtight containers.
- Freezer: Assemble and wrap well for freezing up to 3 months. Thaw overnight in the fridge before baking; allow extra baking time if still cold.
- To reheat: Microwave single servings, stirring halfway through for even heating, or reheat in a covered oven-safe dish until warmed through.
More Chicken Dinner Ideas
- Chicken Bacon Ranch Pizza
- Crusted Chicken Romano
- Chicken and Waffles
- Marry Me Chicken Pasta