Million Dollar Chicken Casserole with Cracker Topping
A creamy chicken casserole made with cream cheese, sour cream, and cheese, topped with buttery cracker crumbs and baked until golden and bubbly.
Equipment
- Baking dish
- Large mixing bowl
- Spatula
- Small bowl
Ingredients
Main Ingredients
- 4 cup cooked chicken shredded or cubed, skin removed
- 8 oz cream cheese slightly warmed
- 1 cup sour cream
- 1 can cream of chicken soup 10.5 oz condensed
- 2 cup shredded cheese cheddar or a blend
- 2 tbsp mayonnaise optional
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp dried parsley optional
- 1 cup crushed butter crackers or potato chips
- 2 tbsp unsalted butter melted
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a baking dish.
- Mix. Stir the chicken, cream cheese, sour cream, soup, cheese, mayonnaise, garlic powder, pepper, and parsley in a large bowl.
- Top. Spread the filling in the dish, then scatter the crumbs tossed with melted butter over the surface.
- Bake. Bake about 30 minutes until bubbling at the edges and golden on top.
- Rest. Let the casserole stand a few minutes so the sauce thickens before serving.
Notes
Substitutions: Swap the soup for cream of mushroom and use potato chips instead of crackers.
Tips: Soften the cream cheese first and add salt only after tasting, since the soup and cheese are already salty.
Storage: Refrigerate up to four days or freeze unbaked.
Nutrition does not include the optional parsley.