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Million Dollar Chicken Casserole: Cozy Comfort in Every Bite

A quick and easy weeknight dinner featuring rotisserie chicken in a creamy, cheesy casserole, perfect for family meals and potlucks.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 3 cups shredded chicken rotisserie or leftover
  • 1 cup sour cream can substitute with Greek yogurt
  • 1/2 cup mayonnaise plain yogurt can be a healthier alternative
  • 1 can condensed cream of chicken soup thickening agent
  • 1 cup shredded cheddar cheese can substitute with Monterey Jack or Gouda
  • 1 cup shredded mozzarella cheese Swiss cheese works if desired
  • 1/2 cup grated Parmesan cheese nutritional yeast as a vegan alternative
  • 1 teaspoon garlic powder or fresh minced garlic
  • 1 teaspoon onion powder or finely chopped onions
  • 1 teaspoon dried oregano can swap with dried thyme or basil
  • to taste salt
  • to taste pepper
  • 1 cup crushed crackers gluten-free options available
  • 1/4 cup melted butter or olive oil as a healthier alternative

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, sour cream, mayonnaise, and condensed cream of chicken soup. Stir in cheddar, mozzarella, and Parmesan cheeses, garlic powder, onion powder, oregano, salt, and pepper until creamy and homogenous.
  3. Pour the chicken mixture into the greased baking dish and spread it evenly.
  4. Combine crushed crackers with melted butter in another bowl and toss until coated.
  5. Sprinkle the buttery cracker mixture evenly over the chicken layer and bake for about 40 minutes until golden brown and bubbly.
  6. Let the casserole rest for 5–10 minutes before serving, optionally garnishing with chopped parsley.

Notes

Pair with a side salad for a complete meal. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.