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–+ servings
Delicious Buttery Million Dollar Chicken Casserole garnished and ready to serve

Buttery Million Dollar Chicken Casserole

A creamy and comforting chicken casserole topped with a crispy butter cracker crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 3 cups cooked chicken, shredded Rotisserie or roasted chicken works well.
  • 1 can (10.5 oz) cream of chicken soup A low-sodium version is fine.
  • 1 cup sour cream Adds tang and silkiness to the filling.
  • 1 cup shredded cheddar cheese, divided Half mixes into the filling, half for topping.
  • 1/2 cup melted butter Used to mix with cracker crumbs.
Topping
  • 1 cup crushed butter crackers Crushed finely for an even crust.
Seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste Adjust based on whether the soup or cheese is already salty.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
  2. In a large bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
  3. Fold in the shredded chicken and half of the cheddar cheese, mixing until evenly distributed.
Assembly
  1. Pour the chicken mixture into the greased casserole dish and spread it into an even layer.
  2. In another bowl, combine the crushed butter crackers with the melted butter and stir until the crumbs are moistened.
  3. Spread the cracker mixture over the chicken filling, pressing lightly so the crumbs adhere.
  4. Sprinkle the remaining cheddar cheese evenly over the cracker topping.
Baking
  1. Bake for 25 to 30 minutes, or until the casserole is bubbling, the top is golden brown, and the internal temperature of the chicken filling reaches 165°F (74°C).

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 22gProtein: 28gFat: 22gSaturated Fat: 10gSodium: 900mgFiber: 1gSugar: 2g

Notes

Refrigerate leftovers in an airtight container for up to 3 to 4 days. Freeze tightly wrapped portions for up to 3 months.

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