Clean recipe · thekitchn.com
Million Dollar Chicken Casserole
This creamy chicken casserole tastes like — you guessed it — a million bucks.
Original recipe: thekitchn.com
- Yield:
- 6 servings
- Prep:
- 1200 sec
- Cook:
- 2100 sec
- Total:
- 3300 sec
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Ingredients
- 4 ounces cream cheese, at room temperature
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/2 cup cottage cheese
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 medium scallions
- 1 pound cooked and shredded boneless, skinless chicken (about 4 cups)
- 45 Ritz crackers (about 1 1/2 sleeves)
- 6 tablespoons unsalted butter, melted
Instructions
- Heat the oven to 350°F.
- Stir 4 ounces room temperature cream cheese, 1 (10.5-ounce) can condensed cream of chicken soup, 1/2 cup cottage cheese, 1/2 cup sour cream, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper together in a large bowl until the cream cheese is incorporated.
- Thinly slice 2 medium scallions, keeping the dark green parts separate from the light green and white parts. Stir the light green and white scallion parts and 1 pound shredded chicken into the cream cheese mixture until combined.
- Transfer to a 9x9-inch square or 2 1/2-quart baking dish and spread into an even layer. Wipe the now-empty bowl clean.
- Place 45 Ritz crackers in a large zip-top plastic bag and seal the bag. Use your hands or a rolling pin to crush into coarse crumbs (about 2 cups). Stir the crackers and 6 tablespoons melted unsalted butter together in the empty bowl until the crumbs are evenly coated. Evenly sprinkle the cracker crumbs over the casserole.
- Bake until the edges are bubbling and the top is golden-brown, 30 to 35 minutes. Garnish with the dark green scallion parts, and let cool for 5 minutes before serving.