Million Dollar Chicken Casserole Recipe (2024)

Our Million Dollar Chicken Casserole recipe is a family favorite recipe and perfect for busy weeknights to fill the whole family up with the best and most flavorful chicken casserole with a creamy sauce and of course hidden vegetables.

Whether you want to use cooked chicken from the chicken breasts made in the Instant Pot or pull the chicken off a rotisserie chicken from Costco, you can enjoy this delicious easy chicken casserole recipe with simple ingredients and the best creamy texture, especially when you add in those buttery ritz crackers.

The crushed crackers help soak up the liquid from the soup while also adding amazing flavor to this delicious comfort food and will become your new go-to chicken casserole.

Try these other chicken casserole recipes for easy weeknight dinner recipes:

• Ritz Cracker Chicken Casserole Recipe
• Easy Chicken and Noodle Casserole Recipe
• Creamy Chicken and Rice Casserole Skillet Recipe

Ingredients used to make Million Dollar Chicken Casserole:

For the Instant Pot shredded chicken

• Boneless skinless chicken thighs
• Garlic powder
• Sea salt
• Ground black pepper
• Water

For assembly

• Olive oil
• Yellow onion, diced
• Bag of frozen mixed veggies, thawed
• Salt
• Cream cheese
• Sour cream
• Cottage cheese
• Condensed cream of chicken soup
• Shredded cheddar cheese, divided
• Ranch seasoning mix
• Ritz crackers
• Unsalted butter, melted

How to make Million Dollar Chicken Casserole:

For the Instant Pot shredded chicken

1. Load the Instant Pot. Place the chicken thighs in the Instant Pot, sprinkle with garlic powder, sea salt, and pepper, and pour the water over the chicken.
2. Cook. Seal the Instant Pot and cook on high pressure for 20 minutes. Manually release the pressure.
3. Shred. Transfer the chicken to a cutting board, discard the cooking liquid, and shred the chicken with 2 forks.

For the casserole

1. Prep. Preheat the oven to 375°F and liberally grease a9X13-inch baking dishwith cooking spray.
2. Saute the veggies. Heat the olive oil in a skillet over medium-high heat. Add the onion, season with salt, and saute until translucent. Add the veggies and saute for another minute or two.
3. Make the filling. Beat the cream cheese on medium-high speed until smooth. Mix in the sour cream, cottage cheese, condensed cream of chicken soup, ¾ cup cheddar cheese, and the ranch seasoning mix. Fold in the shredded chicken and sauteed veggies.
4. Make the topping. In a food processor, pulse the buttery round crackers until they are crumbled. Then add the melted butter to the crushed Ritz crackers and pulse until fully incorporated.
5. Assemble. Spread the chicken mixture evenly into the prepared casserole dish and sprinkle the remaining shredded cheddar cheese over the top. Sprinkle the Ritz buttery crackers mixture over the top of the cheddar.
6. Bake. Bake for 35 minutes in the preheated oven or until the casserole is bubbly and the topping is golden brown.

How to store this creamy casserole:

After you are done indulging in this comforting meal, let it cool down to room temperature and either scoop it into an airtight container, use plastic wrap or aluminum foil to cover the baking dish, and store the casserole in the fridge for 4-5 days.

Make easy dinner recipes with these easy casseroles:

• Million Dollar Casserole Recipe (Spaghetti Casserole)
• Beef and Noodle Casserole Recipe
• Easy Chicken and Noodle Casserole Recipe
• Baked Potato Casserole Recipe
• Southwest Chicken Casserole Bake Recipe
• Bob Clark Casserole Recipe

Other easy family meals:

• Slow Cooker Freezer Meals: Make 8 Meals in 1 Hour!
• Easy Sheet Pan Pizza Recipe
• Slow Cooker Chicken Fajitas Recipe
• Cheesy Pizza Pasta Casserole Recipe
• Easy Baked Crack Chicken Recipe
• Slow Cooker King Ranch Chicken Recipe

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Serves: 8

Million Dollar Chicken Casserole

Our Million Dollar Chicken Casserole recipe is a family favorite recipe and perfect for busy weeknights to fill the whole family up!

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

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Ingredients

Instant Pot Shredded Chicken

• 2½ pounds boneless, skinless chicken thighs
• ½ Tablespoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 cup water

Casserole

• 1 Tablespoon olive oil
• 1 medium yellow onion diced
• 10 ounces frozen mixed vegetables 1 bag, thawed
• ½ teaspoon salt
• 6 ounces cream cheese
• ¾ cup sour cream
• 1 cup cottage cheese
• 1 can condensed cream of chicken soup (10.5 ounces)
• 1½ cups shredded cheddar cheese divided
• 1½ packets dry ranch dressing mix
• 2 sleeves Ritz crackers
• 6 Tablespoons unsalted butter melted

Instructions

Instant Pot Shredded Chicken

• Load the Instant Pot. Place the chicken thighs in the Instant Pot, sprinkle with garlic powder, sea salt, and pepper, and pour the water over the chicken.

• Cook. Seal the Instant Pot and cook on high pressure for 20 minutes. Manually release the pressure.

• Shred. Transfer the chicken to a cutting board, discard the cooking liquid, and shred the chicken with 2 forks.

Casserole

• Prep. Preheat the oven to 375°F and liberally grease a 9X13-inch casserole dish.

• Saute the veggies. Heat the olive oil in a skillet over medium-high heat. Add the onion, season with salt, and saute until translucent. Add the veggies and saute for another minute or two.

• Make the filling. Beat the cream cheese on medium-high speed until smooth. Mix in the sour cream, cottage cheese, condensed cream of chicken soup, ¾ cup cheddar cheese, and the ranch seasoning mix. Fold in the shredded chicken and sauteed veggies.

• Make the topping. In a food processor, pulse the Ritz crackers until they are crumbled. Then add the melted butter and pulse until fully incorporated.

• Assemble. Spread the chicken mixture evenly into the prepared baking dish and sprinkle the remaining shredded cheddar cheese over the top. Sprinkle the Ritz cracker mixture over the top of the cheddar.

• Bake. Bake for 35 minutes or until the casserole is bubbly and the topping is golden brown.

  See Also

  The Best Baked Steelhead Trout Recipe

Notes

• For leftovers, let the casserole cool down to room temperature and either scoop it into an airtight container, use plastic wrap or aluminum foil to cover the baking dish, and store the casserole in the fridge for 4-5 days.

Nutrition

Calories: 523 kcal · Carbohydrates: 14 g · Protein: 40 g · Fat: 34 g · Saturated Fat: 16 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 10 g · Trans Fat: 0.4 g · Cholesterol: 210 mg · Sodium: 1171 mg · Potassium: 595 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 2667 IU · Vitamin C: 5 mg · Calcium: 260 mg · Iron: 2 mg

Equipment

• Instant Pot

• Cutting Board

• 9×13-inch Baking Pan

• Non-stick Cooking Spray

Recipe Details

Course: Main Course

Cuisine: American

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See Also

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