Description
This Million Dollar Chicken and Rice Casserole is a creamy, comforting baked dish combining tender chicken, fluffy rice, and a rich blend of cheeses and cream soups. Topped with a buttery cracker crust, it makes a perfect family-friendly meal that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Main Ingredients
- 3 cups cooked chicken, shredded or diced
- 3 cups cooked white rice
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- ½ cup chicken broth
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Topping (Optional)
- ½ cup crushed Ritz crackers
- 2 tbsp melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside to prepare for the casserole.
- Mix Creamy Base: In a large mixing bowl, combine softened cream cheese, sour cream, cottage cheese, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir well until the mixture is smooth and creamy.
- Add Chicken and Rice: Fold in the cooked chicken and cooked white rice into the creamy mixture, stirring until everything is evenly incorporated.
- Transfer to Baking Dish: Spread the combined mixture evenly into the prepared 9×13-inch baking dish to create a uniform layer.
- Prepare Topping: If using, mix the crushed Ritz crackers with the melted butter, then sprinkle the mixture evenly over the top of the casserole for a crispy, buttery crust.
- Bake: Bake the casserole uncovered in the preheated oven for 25-30 minutes, or until it is bubbly and golden brown on top.
- Rest and Serve: Remove the casserole from the oven and let it rest for a few minutes before serving to allow it to set and cool slightly.
Notes
- Use rotisserie chicken to save time on cooking and shredding chicken.
- Cottage cheese adds creaminess and protein; you can substitute with ricotta if desired.
- The Ritz cracker topping is optional but adds a lovely crunchy texture to the casserole.
- Adjust seasoning with salt and pepper to taste, especially if your cream of chicken soup is already salted.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free option, use gluten-free crackers or omit the topper.
