Kitchen notes · a little help before you start

Million Dollar Chicken Casserole

Name: Million Dollar Chicken Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1½ lbs chicken breasts (boneless, skinless & cubed); 1 Tbsp vegetable oil (0.5 oz.); 1 Tbsp + 1 Tbsp butter (14g); ½ tsp + ½ tsp salt; ¼ tsp + ¼ tsp black pepper (freshly cracked); 8 oz mushrooms (sliced); 4 each green onions (thinly sliced, whites and greens separated); 3 each garlic cloves (minced); 2 Tbsp all-purpose flour (16g); 2 cups chicken broth (16 oz.); 1 cup whole milk (8 oz.); ¼ cup full-fat cottage cheese (60g); ¼ cup sour cream (60g); ¾ cup sharp cheddar cheese (shredded, 85g); ½ tsp garlic powder; ½ tsp onion powder; 1 cup buttery crackers (crushed, 128g, 1 sleeve); 1 Tbsp butter (melted, 14g)

A buttery cracker top makes creamy chicken and mushrooms especially inviting. Underneath, the cheese-rich sauce gathers around each piece, ready for a generous scoop. Let the casserole settle briefly after baking, then enjoy the crisp crumbs against the soft, savory filling.

Prep: 10 min
Cook: 60 min
Total: 70 min
Original yield: Serves 6
Ingredients: 18 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: over 60 minutesBakingCasserolesBaked & roasted

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Cooking method: Baking · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Casseroles

A few quick notes

1. Lightly brown the chicken

Sear cubed chicken until lightly golden, then remove it. It does not need complete cooking before the casserole's later baking stage.

2. Brown the mushroom mixture

Cook sliced mushrooms with green onion whites and garlic until softened and lightly browned before sprinkling on flour.

3. Pour liquids slowly

Whisk broth and milk into the flour-coated vegetables gradually, then simmer briefly until the sauce begins to thicken.

Get to know the ingredients

Separate green onion parts

Keep sliced whites and greens separate. Whites cook with mushrooms; greens return with chicken after the creamy sauce is made.

Freshly shredded cheddar

For smoother melting, shred the sharp cheddar yourself. Melt it into the cottage-cheese-and-sour-cream sauce before returning the chicken.

Buttery crackers

Crush the crackers in a zip-top bag and toss with melted butter before scattering evenly over the filling.

The last little job

Let the filling settle

After the covered and uncovered bakes, rest five to ten minutes so the sauce sets slightly before scooping out portions.

A little more help as you go

Covered, then uncovered

Cover loosely with foil for the first twenty-five minutes, then uncover so the casserole can turn bubbly and golden.

Top just before baking ahead

Cover and refrigerate the filling for up to twenty-four hours. Add the cracker topping just before baking, allowing extra baking time if the filling is cold.

A few questions you might have

Can I use store-brand crackers?

Any buttery crackers work for the crushed topping, including Ritz or grocery-store buttery rounds.

When do cottage cheese and sour cream go in?

Stir them into the slightly thickened broth-and-milk sauce with cheddar and seasonings before returning chicken and green onion tops.

Does all the salt season the chicken?

The first portion seasons the searing chicken; the remaining salt and pepper go into the creamy sauce with the cheeses.

Can I serve it over rice?

The final step suggests rice if desired, with extra green onion over the rested casserole at serving.

Does the cracker topping stay covered for the entire bake?

Uncover after the first twenty-five minutes, then bake another ten to fifteen minutes until the topping is golden and filling bubbles.

Any more cooking tips?

I always buy value packs of chicken breasts when I shop and individually freeze any I don’t use right away. It keeps this recipe budget-friendly and makes weeknight cooking much easier, as I can just thaw what I need! **This recipe is tested and cost out using Better Than Bouillon. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed. *** Sharp cheddar gives the sauce a bolder, cheesier flavor without needing a ton of extra cheese. I recommend shredding it yourself if you can. Pre-shredded cheese is coated with anti-caking agents to prevent clumping and doesn’t melt quite as smoothly into the sauce. ****You can use any buttery cracker you like, such as Ritz or the grocery store brand, like the Great Value buttery rounds from Walmart. Make-Ahead Note: You can prepare the casserole filling and refrigerate it, covered, for up to 24 hours. Add the cracker topping right before baking. You may need to bake a few minutes longer if it’s going into the oven cold!

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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