Million Dollar Chicken Casserole

This incredible chicken casserole is packed with savory ingredients and features a creamy base with a crunchy and buttery topping!

Course Entrees

Cuisine American

Keyword chicken casserole, creamy casserole, easy dinner, million dollar chicken casserole

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 440kcal

Author Wendie

1 (10.5 oz) can of condensed cream of chicken soup, 10.5oz
1 (8 ounce) pkg cream cheese cubed and softened at room temperature
¼ cup mayonnaise
2 cups cheddar cheese shredded & divided (I recommend sharp cheddar)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 pounds chicken boneless skinless, cut into ¾” cubes
½ pound bacon cooked and chopped, divided
1 bunch green onions sliced, divided
1 (3 ounce) sleeve of Ritz crackers, crushed about 25 crackers (normal box size)
2 tablespoons salted butter melted

Preheat the oven to 350 degrees.
Lightly coat a 9x13” casserole dish with nonstick cooking spray. Set aside.
In a large mixing bowl, add the cream of chicken soup, cubed, softened cream cheese, mayonnaise, and 1 ½ cups of shredded cheddar cheese. Mix with a wooden spoon or spatula until combined.
Add the garlic powder, onion powder, and black pepper until combined.
Add in the diced chicken, ½ of the chopped bacon, and ½ of the chopped green onions. Toss well to coat.
Spread the mixture evenly into the casserole dish.
Bake uncovered at 350 degrees for 40 minutes.
While the casserole is baking, in a small bowl, mix the crushed Ritz crackers and the melted butter.
After baking for 40 minutes, gently re-mix the baked chicken using a wooden spoon or spatula. This action ensures all the ingredients are fully combined.
Top the baked chicken mixture with the remaining ½ cup of shredded cheddar cheese and the buttered Ritz cracker mixture.
Bake for an additional 20 minutes until the topping is golden brown.
Remove from the oven and cool for about 5-10 minutes.
Garnish with the remaining bacon and green onions sprinkled over the top.
Serve while warm.

Mixing the casserole after the first bake is helpful to ensure all the cream sauce emulsifies before topping.
4 cups cooked chicken can be used as a substitute, bake uncovered for 40 minutes or until hot and bubbly.
Casserole leftovers should last for 3 to 4 days in the fridge.