Savor The Richness: Million Dollar Chicken Casserole (Print version)
Tender shredded chicken folded into a creamy sauce and baked under a buttery cracker topping until bubbling and golden.
# Ingredients:
For the creamy chicken filling
01 -
4 cups (about 1 lb / 450 g) cooked shredded chicken
02 -
4 oz (115 g) cream cheese, softened
03 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
04 -
1/2 cup (115 g) cottage cheese
05 -
1/2 cup (120 g) sour cream
06 -
2 medium scallions, thinly sliced, white and green parts separated
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon black pepper
10 -
1/4 teaspoon smoked paprika
11 -
Cooking spray or butter, for the baking dish
For the cracker topping
12 -
45 buttery round crackers, coarsely crushed, about 2 cups crumbs
13 -
6 tablespoons (85 g) unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch or 2 1/2-quart baking dish.
02 -
In a large bowl, stir the softened cream cheese, cream of chicken soup, cottage cheese, sour cream, onion powder, garlic powder, black pepper, and smoked paprika until mostly smooth.
03 -
Fold in the shredded chicken and the white and light green parts of the scallions. Spread the mixture evenly in the prepared baking dish.
04 -
Stir the crushed crackers with the melted butter until the crumbs are evenly coated. Sprinkle the mixture over the casserole.
05 -
Bake uncovered for 30-35 minutes, until the filling bubbles around the edges and the cracker topping is golden brown.
06 -
Let the casserole rest for 5-10 minutes. Sprinkle with the dark green scallion tops before serving.
# Good to know:
01 -
Use rotisserie chicken to keep prep quick.
02 -
Assemble the filling up to 2 days ahead and add the topping just before baking.
03 -
Let the casserole rest briefly before serving for neater scoops.