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Million Dollar Chicken Casserole

This Million Dollar Chicken Casserole is the epitome of comfort food. Tender chicken and pasta are enveloped in a rich, creamy sauce made with cream cheese and sour cream, topped with buttery crackers and cheese for a golden, irresistible finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cooked and shredded (about 3 cups)
  • 8 oz elbow macaroni or small pasta shells uncooked
  • 8 oz cream cheese full-fat, softened to room temperature
  • 1 cup sour cream full-fat recommended for best texture
  • 1 can (10.5 oz) cream of chicken soup condensed, undiluted
  • 1 cup chicken broth
  • 1/2 cup unsalted butter melted, divided
  • 2 cups shredded cheddar cheese divided
  • 1 sleeve (about 35 crackers) Ritz crackers crushed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt or to taste
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large pot for boiling pasta
  • Large mixing bowl
  • Hand mixer or sturdy whisk
  • Medium bowl for topping
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray. Bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente. Drain and set aside.
  2. While the pasta cooks, prepare the creamy sauce. In a large mixing bowl, combine the softened cream cheese, sour cream, and cream of chicken soup. Use a hand mixer or whisk vigorously to blend until completely smooth and lump-free. This step is crucial for a velvety sauce.
  3. Gradually whisk in the chicken broth, 1/4 cup of the melted butter, garlic powder, onion powder, pepper, and salt. Fold in the shredded chicken, cooked pasta, and 1 1/2 cups of the shredded cheddar cheese until everything is evenly coated.
  4. Transfer the creamy chicken and pasta mixture to your prepared baking dish, spreading it into an even layer. In a medium bowl, combine the crushed Ritz crackers with the remaining 1/4 cup of melted butter. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then top evenly with the buttery cracker crumbs.
  5. Bake, uncovered, for 35-40 minutes, or until the casserole is bubbling around the edges and the topping is a deep, golden brown. If you want extra color, broil for the final 1-2 minutes, watching closely to prevent burning. Let it rest for 10 minutes before serving. This allows the sauce to thicken perfectly. Garnish with fresh parsley if desired.

Notes

Chef's Tips:
• Letting the casserole rest for 10 minutes after baking is non-negotiable for the perfect saucy consistency.
• Avoid overmixing the cracker topping with the butter; you want a crumbly texture, not a paste.
• Serve with a bright, acidic side like a simple green salad to cut through the richness.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F before shredding.
• Refrigerate leftovers within 2 hours of baking.