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Million Dollar Chicken Casserole

Million dollar chicken casserole is a rich cream cheese and sour cream chicken bake topped with a deeply golden Ritz cracker crust. The filling turns creamy and bubbly while the buttered crackers crackle, making each spoonful thick and satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 4 cup cooked chicken shredded
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup shredded cheddar cheese
  • 1.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Topping
  • 1.5 sleeve Ritz crackers crushed
  • 4 tbsp butter melted
  • 1 tbsp fresh chives chopped

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. Use a light coating so the casserole releases cleanly.
  2. Beat together cream cheese, sour cream, cream of chicken soup, and ranch seasoning until smooth and combined. Mix just until no streaks remain.
Assemble the casserole
  1. Fold in shredded chicken, shredded cheddar cheese, and garlic powder, then season with salt and pepper to taste. Stop when everything is evenly coated.
  2. Spread the chicken mixture evenly into the prepared dish. Flatten the top so it bakes uniformly.
  3. Mix crushed Ritz crackers with melted butter until evenly combined, then spread over the chicken layer. Cover the surface completely for even browning.
Bake and garnish
  1. Bake at 350°F for 30-35 minutes, until the casserole is bubbly and the cracker crust is deeply golden. Look for active bubbling around the edges and a crisp, browned top.
  2. Garnish with fresh chives after baking. Let it stand briefly so the filling sets slightly before serving.

Notes

For the richest texture, use fully softened cream cheese so the filling stays silky when mixed. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is possible, but the cracker topping may lose some crunch after thawing and reheating. For a lighter option, use reduced-fat cream cheese and sour cream to cut calories while keeping the creamy bake.