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Million Dollar Chicken Casserole

Million dollar chicken casserole with a bubbly, creamy cream cheese and sour cream chicken filling plus a deeply golden Ritz cracker and butter crust. A rich chicken bake that turns into a crackly, buttery topping over tender shredded chicken.
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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
  • 4 cup cooked chicken, shredded
Creamy filling
  • 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 and pepper to taste
Topping
  • 1.5 sleeves Ritz crackers, crushed
  • 4 tbsp butter, melted
  • 1 tbsp fresh chives, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and mix the filling
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. Set it aside so the dish is ready for the chicken mixture.
  2. Beat together cream cheese, sour cream, cream of chicken soup, and ranch seasoning until smooth and combined. Keep mixing until no cream cheese streaks remain.
  3. Fold in shredded chicken, cheddar cheese, and garlic powder; season with salt and pepper. Mix just until everything is evenly coated.
  4. Spread the chicken mixture evenly into the prepared dish. Smooth the top so the crackers bake evenly.
Add topping and bake
  1. Mix crushed Ritz crackers with melted butter until evenly combined; spread over the chicken layer. Press lightly to help the topping adhere.
  2. Bake for 30-35 minutes at 350°F until bubbly and the cracker crust is deeply golden. Look for active bubbling around the edges and a crisp, browned topping.
  3. Garnish with fresh chives before serving. Let it stand briefly so the casserole sets slightly for clean scoops.

Notes

For the richest texture, make sure the cream cheese is fully softened before mixing so the filling turns smooth. Store leftovers covered in the refrigerator for up to 3-4 days; reheat in a 325°F oven until hot. Freezing is yes—freeze in portions up to 2 months and thaw in the fridge before reheating. For a lighter swap, use reduced-fat cream cheese and sour cream (the topping still stays buttery with the same baking time).