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Million Dollar Chicken Casserole

This Million Dollar Chicken Casserole combines tender rotisserie chicken with cream cheese, cottage cheese, sour cream, and cream of chicken soup, then finishes it with a buttery golden cracker topping. It is an easy, creamy comfort-food dinner ready in about 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Creamy Chicken Filling
  • 4 ounces cream cheese softened
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 1 10.5-ounce can cream of chicken soup
  • 1/2 teaspoon garlic powder
  • 1 teaspoon blackened seasoning Zatarain’s or another preferred brand
  • 1/4 teaspoon onion powder
  • 1 tablespoon fresh parsley chopped
  • 5 cups rotisserie chicken shredded
Buttery Cracker Topping
  • 1 sleeve buttery round crackers about 32 Ritz crackers, crushed
  • 5 tablespoons butter melted

Equipment

  • 9×9-inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula or mixing spoon
  • Measuring cups and spoons
  • Nonstick cooking spray

Method
 

Prepare the Oven and Baking Dish
  1. Preheat the oven to 350°F (175°C).
  2. Lightly coat a 9×9-inch baking dish with nonstick cooking spray.
Prepare the Chicken Filling
  1. In a large mixing bowl, combine the softened cream cheese, cottage cheese, sour cream, cream of chicken soup, garlic powder, blackened seasoning, onion powder, and chopped parsley.
  2. Stir until the creamy mixture is smooth and evenly combined.
  3. Add the shredded rotisserie chicken and stir until every piece is evenly coated.
  4. Transfer the chicken mixture to the prepared baking dish and spread it into an even layer.
Add the Cracker Topping
  1. In a separate medium bowl, combine the crushed crackers and melted butter.
  2. Stir until the cracker crumbs are evenly coated with butter.
  3. Sprinkle the buttery cracker mixture evenly over the chicken filling.
Bake and Serve
  1. Bake uncovered for approximately 40 minutes, or until the cracker topping is golden brown and the filling is hot and bubbling around the edges.
  2. Remove the casserole from the oven and let it rest briefly before dividing it into 6 servings.

Notes

  • Chicken: Remove the skin and bones from the rotisserie chicken before shredding. Both white and dark meat may be used.
  • Cream cheese: Allow the cream cheese to soften before mixing so the filling becomes smooth and evenly combined.
  • Blackened seasoning: Zatarain’s blackened seasoning was used in the original recipe, but another preferred blackened or Cajun-style seasoning may be substituted.
  • Salt: Rotisserie chicken, canned soup, crackers, and seasoning blends may already contain significant salt. Taste the filling before adding any extra seasoning.
  • Cracker topping: Crush the crackers into coarse crumbs rather than a fine powder for a crispier topping.
  • Doneness: The casserole is ready when the topping is golden and the filling bubbles around the edges.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat individual portions in the microwave or cover the baking dish loosely and warm it in a 350°F oven until heated through.
  • Make ahead: Assemble the chicken filling in advance and refrigerate it. Add the buttery cracker topping shortly before baking so it remains crisp.