Go Back

Million Dollar Chicken Casserole

Indulge in this luxuriously creamy Million Dollar Chicken Casserole that combines tender shredded chicken with a rich triple-cream base and melted cheese. This restaurant-quality comfort food is surprisingly easy to make and perfect for both weeknight dinners and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs boneless, skinless chicken breasts cooked and shredded
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 cups sharp cheddar cheese shredded, divided
  • 1 cup mozzarella cheese shredded
  • 1 packet onion soup mix 1 oz
  • 1/2 cup chicken broth
  • 2 tablespoons fresh chives chopped
  • 1 tablespoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons butter melted
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh parsley chopped
  • salt to taste

Equipment

  • 9×13 inch baking dish
  • Large mixing bowl
  • Small bowl
  • Large pot for poaching
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. If using raw chicken, season with salt and pepper, then poach in simmering water for 20-25 minutes until cooked through. Let cool slightly, then shred into bite-sized pieces.
  3. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until completely smooth and well blended.
  4. Add onion soup mix, chicken broth, garlic powder, Italian seasoning, smoked paprika, black pepper, and cayenne (if using). Stir until all seasonings are evenly distributed.
  5. Fold in 1½ cups of the cheddar cheese and all mozzarella cheese, reserving ½ cup cheddar for topping.
  6. Add shredded chicken and fresh chives to the cream cheese mixture, stirring gently until chicken is evenly coated with creamy sauce.
  7. Transfer mixture to prepared baking dish, spreading evenly to the corners.
  8. In a small bowl, combine melted butter with panko breadcrumbs, stirring until breadcrumbs are evenly coated.
  9. Sprinkle remaining ½ cup cheddar cheese over casserole, then top with buttered breadcrumbs.
  10. Bake for 30-35 minutes, until top is golden brown and edges are bubbling. Cover with foil if top browns too quickly.
  11. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chopped parsley.
  12. Serve hot as a main dish or over rice, pasta, or mashed potatoes.

Notes

Ensure cream cheese is fully softened for smooth mixing. Can be assembled up to 2 days ahead and refrigerated, or frozen for up to 3 months. Use rotisserie chicken for convenience. The flavors improve when made ahead.