This Million Dollar Chicken Casserole has been my go-to for potlucks, busy weeknights and when I want to serve something that feels indulgent without fuss. I first developed this version on a rainy Sunday when the pantry and fridge were the inspiration: cooked rice, leftover roasted chicken and two soft cheeses. The result was richer than I expected — creamy, savory and with that crunchy Ritz crust on top that sends everyone back for seconds. It’s the kind of dish that gathers people to the table because the aroma is warm and inviting.

What surprised me most was how the textures come together: a soft, slightly sticky rice layer, a luxuriously creamy chicken layer, and a buttery, crispy cracker topping that contrasts perfectly. The dish is forgiving, uses pantry staples and is quick to assemble, which makes it ideal when you want comfort without an elaborate grocery list. Over time this casserole has become a weekend favorite for my family; it travels well, freezes nicely and reheats into the same cozy meal we all love.

Ingredients

• Cooked rice: Use 3 cups cooked white or brown rice. I prefer day-old jasmine for fragrance; it helps the base hold shape and absorb flavor without becoming mushy. Leftover rice or microwaveable cooked rice works fine.
• Shredded chicken: 3 cups cooked, shredded chicken (about 1 pound). A rotisserie bird is excellent for flavor and speed, or use leftover roast or poached breasts.
• Cream cheese: 1 cup total (8 ounces), divided. Full fat gives the best texture and flavor. Soften to room temperature for easier mixing.
• Cottage cheese: 1 cup total (8 ounces), divided. Small curd cottage cheese blends into a creamy matrix; use low fat if you prefer fewer calories but expect slightly less richness.
• Cream of chicken soup: One 14 ounce can provides body and classic savory flavor; swap for homemade béchamel if you want to avoid canned products.
• Minced garlic and onion: One teaspoon each for a gentle aromatic lift; use fresh minced garlic and onion or good-quality jarred versions.
• Ritz crackers: 20 to 25 crackers, crushed for the topping. They melt with butter to form a golden crust.
• Melted butter: 3 tablespoons to bind the cracker crumbs and create a crisp topping. Optional dried herbs or garlic powder can be mixed into the crumbs for extra flavor.

Instructions

Preheat and prepare:Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius). Lightly grease a 9 by 13 inch baking dish with butter or nonstick spray so the casserole releases easily after baking.Prepare the rice layer:In a medium bowl, stir together 3 cups cooked rice with one half cup cream cheese and one half cup cottage cheese until evenly combined. The cheeses will soften the rice and create a stable base; spread this mixture in an even layer across the bottom of the prepared dish, pressing gently to level.Mix the chicken filling:In another bowl combine 3 cups shredded chicken, one half cup cream cheese, one half cup cottage cheese, the entire 14 ounce can of cream of chicken soup, one teaspoon minced garlic and one teaspoon minced onion. Stir thoroughly so the soup and cheeses coat the chicken uniformly; you'll get a thick, spoonable mixture.Assemble the layers:Carefully spoon the chicken mixture over the rice layer and spread evenly with a spatula. Smooth the top so the cracker crumbs will adhere. At this point you can cover and chill for up to 24 hours if making ahead; bake straightaway if serving now.Bake initially:Bake uncovered for 30 to 35 minutes. Look for bubbling around the edges and a gently set center; the filling should be hot and steaming. If chilled, you may need an extra 5 to 10 minutes to reach proper temperature through the middle.Add the topping and finish:While the casserole bakes, crush 20 to 25 Ritz crackers in a small bowl and mix with 3 tablespoons melted butter. Optionally stir in 1/4 teaspoon garlic powder or 1/2 teaspoon dried parsley for flavor. Sprinkle the cracker mixture evenly over the baked casserole and return to the oven for an additional 5 minutes, or until the topping is golden and crispy. Let the dish rest 5 minutes before serving to set.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For freezing, cool completely, then wrap the baking dish tightly with plastic wrap followed by aluminum foil or transfer portions into freezer-safe containers and freeze up to three months. To reheat, thaw overnight in the refrigerator if frozen, then bake at 325 degrees Fahrenheit until warmed through, about 20 to 30 minutes for a whole dish or 10 to 15 minutes for individual portions. For crisp topping after reheating, add a few extra crushed crackers and a drizzle of butter and broil briefly for 1 to 2 minutes while watching closely.

Ingredient Substitutions

If you need to reduce dairy, substitute one of the cheeses with 1 cup plain Greek yogurt for tang and protein, but expect a slightly looser texture. For a gluten free version, use gluten free crackers or crushed cornflakes as the topping. Swap the canned soup for 1 1/4 cups homemade white sauce made with butter, flour and chicken broth to control sodium and additives. To add vegetables, fold in 1 to 1 1/2 cups of steamed broccoli florets or cooked peas — they blend seamlessly into the creamy layer.

Serving Suggestions

Serve slices hot from the oven with a crisp green salad and a bright vinaigrette to cut through the richness. For heartier dinners, plate with roasted root vegetables or garlic green beans. Garnish with chopped fresh parsley or chives to add color and freshness. This casserole also works well as a potluck main served family style; provide a light side like coleslaw or lemony cucumber salad to balance the dish.

Cultural Background

Dishes that combine a starch base, a creamy protein layer and a crunchy topping are classic comfort fare in American home cooking with roots in mid century casserole traditions. Often designed for efficiency and feeding a crowd, these layered bakes evolved to use pantry staples and economical ingredients. The use of canned cream soup became widespread in home kitchens in the 20th century because it simplified preparation and provided a reliable, creamy binder for mixed dishes.

Seasonal Adaptations

In spring and summer, lighten the casserole by stirring in fresh asparagus tips, peas and chopped herbs and use reduced fat dairy to make it brighter. For autumn and winter, fold in roasted squash, caramelized onions or a teaspoon of smoked paprika to deepen the savory profile. Holiday versions can include a layer of stuffing or sage for a Thanksgiving hue, and larger pans scale well for gatherings.

Meal Prep Tips

To meal prep, assemble the casserole in the baking dish up to 24 hours ahead, cover tightly and refrigerate. When ready, let sit at room temperature 20 to 30 minutes to take the chill off and extend baking time as needed. Portion into individual containers after baking for grab-and-go lunches — reheat in a microwave or oven. Label and date frozen portions to keep rotation clear.

Make this recipe your own by experimenting with herbs and textures. Whether you’re feeding a crowd or making a comforting midweek dinner, Million Dollar Chicken Casserole rewards small adjustments with big flavor. I hope it becomes a favorite in your home as it is in mine.