Million Dollar Chicken Casserole
Creamy, comforting, and downright addictive, Million Dollar Chicken Casserole is the kind of dish that shows up on weekday dinner tables and holiday potlucks for good reason.
Servings: 6 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 3 cups Cooked Chicken, shredded or diced
- 1 can Condensed Cream of Chicken Soup (10.5 oz)
- 1 cup Sour Cream
- 1/2 cup Mayonnaise
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 sleeve Ritz Crackers, crushed
- 1/4 cup Unsalted Butter, melted
- 5-6 slices Bacon
- 1 tsp Salt
- 1/8 tsp Pepper
- Chopped Chives for garnish
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter or nonstick spray so the casserole doesn’t stick.
- If your chicken isn’t cooked, poach or roast until done, then shred or dice to measure 3 cups.
- In a large mixing bowl, combine the chicken, condensed cream of chicken soup, sour cream, mayonnaise, shredded cheddar, shredded mozzarella, and crumbled bacon (reserve a little bacon for garnish if you like). Season with salt and pepper.
- Mix until the filling is creamy and well blended, making sure cheese is evenly distributed for consistent melty pockets.
- Spread the chicken mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Place the Ritz crackers in a bowl and crush them finely; pour in melted unsalted butter and stir until the crumbs are evenly coated.
- Sprinkle the buttered cracker crumbs evenly over the top of the casserole to form a crunchy topping.
- Bake uncovered at 350°F for 25 to 30 minutes, or until the casserole is bubbly and the cracker topping is golden brown.
- For the bacon, bake the strips separately at 375°F for about 20 minutes or until well done and golden brown. Crumble and sprinkle over the casserole when it comes out of the oven.
- Remove the casserole from the oven, garnish with crumbled bacon and sliced chives, let rest 5 minutes, then serve warm.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. Freeze fully cooled casserole in a freezer-safe container for up to 3 months.