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Million Dollar Chicken Casserole

Million dollar chicken casserole is a creamy cream cheese and sour cream chicken bake topped with a deeply golden Ritz cracker crust. Tender shredded chicken and cheddar bake into a bubbly, rich interior while the buttered crackers turn crisp and crackly.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken mixture
  • 4 cup cooked chicken
  • 8 oz cream cheese
  • 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
  • 0.25 pepper
Topping
  • 1.5 sleeves Ritz crackers
  • 4 tbsp butter
  • 1 tbsp fresh chives

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish to prevent sticking. Use a clean baking dish so the topping spreads evenly.
  2. Beat together cream cheese, sour cream, cream of chicken soup, and ranch seasoning until smooth and fully combined. Scrape the sides to avoid lumps.
  3. Fold in shredded chicken, cheddar cheese, and garlic powder, then season with salt and pepper. Mix just until the chicken is evenly coated.
  4. Spread the chicken mixture evenly into the prepared dish. Smooth the top so the cracker crust bakes in an even layer.
  5. Mix crushed Ritz crackers with melted butter until evenly combined, then spread over the chicken layer. Make sure every area has buttered crumbs for a crisp, golden surface.
Bake and finish
  1. Bake at 350°F for 30-35 minutes until the filling is bubbly and the cracker crust is deeply golden. Look for active bubbling at the edges and a crisp-looking top.
  2. Garnish with fresh chives right after baking. Let it rest briefly so the layers set before serving.

Notes

For clean slices, rest the casserole 5 to 10 minutes after baking so the creamy chicken set fully. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in the oven or microwave until hot throughout. Freezing is yes—freeze tightly covered for up to 2 months and thaw in the fridge before reheating. For a lighter option, use reduced-fat cream cheese and sour cream.