This Million Dollar Chicken Casserole is the ultimate comfort food, blending creamy, cheesy goodness with tender, juicy chicken in every bite. With a golden, crispy topping and a rich, savory filling, it’s a dish that feels indulgent yet comes together in just over an hour. Perfect for busy weeknights or cozy gatherings, it’s a crowd-pleaser that’s as satisfying as it is easy to make.
Packed with bold flavors and a mix of textures—from the velvety sauce to the crunchy topping—this casserole is a guaranteed hit. The blend of herbs, cheese, and perfectly seasoned chicken creates a harmony of taste that’s impossible to resist. Plus, it’s hearty enough to leave everyone at the table feeling fully satisfied. Dive in and see why it’s worth every minute of its 1 hour 25 minutes total time!
Million Dollar Chicken Casserole Ingredients
- Instant Pot Shredded Chicken:
- ▢ 2½ pounds boneless, skinless chicken thighs
- ▢ ½ Tablespoon garlic powder
- ▢ 1 teaspoon sea salt
- ▢ ½ teaspoon ground black pepper
- ▢ 1 cup water
- Casserole:
- ▢ 1 Tablespoon olive oil
- ▢ 1 medium yellow onion, diced
- ▢ 10 ounces frozen mixed vegetables (1 bag, thawed)
- ▢ ½ teaspoon salt
- ▢ 6 ounces cream cheese (softened for easier mixing)
- ▢ ¾ cup sour cream
- ▢ 1 cup cottage cheese
- ▢ 1 can condensed cream of chicken soup (10.5 ounces)
- ▢ 1½ cups shredded cheddar cheese, divided
- ▢ 1½ packets dry ranch dressing mix
- ▢ 2 sleeves Ritz crackers
- ▢ 6 Tablespoons unsalted butter, melted
Step-by-Step Instructions
- Prepare the Instant Pot Shredded Chicken:
- Place the chicken thighs in the Instant Pot. Sprinkle with garlic powder, sea salt, and pepper. Pour 1 cup of water over the chicken.
- Seal the Instant Pot and cook on high pressure for 20 minutes. Once done, manually release the pressure.
- Transfer the chicken to a cutting board, discard the cooking liquid, and shred the chicken using two forks. Set aside.
- Preheat and Prep:
- Preheat the oven to 375°F and liberally grease a 9×13-inch casserole dish.
- Cook the Veggies:
- Heat 1 Tablespoon of olive oil in a skillet over medium-high heat. Add the diced onion, season with ½ teaspoon salt, and sauté until translucent (about 3-4 minutes). Add the thawed mixed vegetables and sauté for another 1-2 minutes. Remove from heat.
- Make the Filling:
- In a mixing bowl, beat the cream cheese on medium-high speed until smooth. Add the sour cream, cottage cheese, condensed cream of chicken soup, ¾ cup shredded cheddar cheese, and ranch seasoning mix. Mix until well combined.
- Fold in the shredded chicken and sautéed veggies until evenly distributed.
- Prepare the Topping:
- In a food processor, pulse the Ritz crackers until crumbled. Add the melted butter and pulse until fully incorporated.
- Assemble the Casserole:
- Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the remaining ¾ cup shredded cheddar cheese over the top. Evenly distribute the Ritz cracker mixture over the cheese.
- Bake:
- Bake in the preheated oven for 35 minutes, or until the casserole is bubbly and the topping is golden brown.
- Serve:
- Let the casserole cool for 5-10 minutes before serving. Enjoy!
Perfect Pairings: Serving Suggestions
This Million Dollar Chicken Casserole is a hearty dish that pairs beautifully with simple sides. Serve it with a crisp green salad or steamed broccoli to balance the richness. For a comforting meal, add a side of garlic bread or buttered dinner rolls to soak up the creamy goodness.
Make It Ahead: Storage and Reheating Tips
This casserole is a great make-ahead dish! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 20-25 minutes, or until heated through. For a quick fix, microwave individual portions for 1-2 minutes, stirring halfway through.
Switch It Up: Recipe Variations
Customize this casserole to suit your taste! Swap the mixed vegetables for fresh broccoli or spinach, or use cream of mushroom soup instead of cream of chicken. For a spicy twist, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the filling.
Time-Saving Hacks
Short on time? Use pre-cooked rotisserie chicken instead of making the Instant Pot shredded chicken. You can also skip sautéing the veggies and use frozen diced onions and pre-thawed mixed vegetables for a quicker prep process.
Equipment Tips for Success
If you don’t have a food processor, crush the Ritz crackers in a ziplock bag using a rolling pin. For easy cleanup, line your casserole dish with parchment paper before greasing. And don’t forget to use a stand mixer or hand mixer to beat the cream cheese for a smooth, lump-free filling.
Million Dollar Chicken Casserole Recipe
Equipment
- Instant Pot
- skillet
- Food Processor
- 9X13-inch casserole dish
Ingredients
Instant Pot Shredded Chicken
- 2½ pounds boneless, skinless chicken thighs
- ½ Tablespoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 cup water
Casserole
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced
- 10 ounces frozen mixed vegetables, 1 bag, thawed
- ½ teaspoon salt
- 6 ounces cream cheese
- ¾ cup sour cream
- 1 cup cottage cheese
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1½ cups shredded cheddar cheese, divided
- 1½ packets dry ranch dressing mix
- 2 sleeves Ritz crackers
- 6 Tablespoons unsalted butter, melted
Instructions
- Load the Instant Pot. Place the chicken thighs in the Instant Pot, sprinkle with garlic powder, sea salt, and pepper, and pour the water over the chicken.
- Cook. Seal the Instant Pot and cook on high pressure for 20 minutes. Manually release the pressure.
- Shred. Transfer the chicken to a cutting board, discard the cooking liquid, and shred the chicken with 2 forks.
- Prep. Preheat the oven to 375°F and liberally grease a 9X13-inch casserole dish.
- Saute the veggies. Heat the olive oil in a skillet over medium-high heat. Add the onion, season with salt, and saute until translucent. Add the veggies and saute for another minute or two.
- Make the filling. Beat the cream cheese on medium-high speed until smooth. Mix in the sour cream, cottage cheese, condensed cream of chicken soup, ¾ cup cheddar cheese, and the ranch seasoning mix. Fold in the shredded chicken and sauteed veggies.
- Make the topping. In a food processor, pulse the Ritz crackers until they are crumbled. Then add the melted butter and pulse until fully incorporated.
- Assemble. Spread the chicken mixture evenly into the prepared baking dish and sprinkle the remaining shredded cheddar cheese over the top. Sprinkle the Ritz cracker mixture over the top of the cheddar.
- Bake. Bake for 35 minutes or until the casserole is bubbly and the topping is golden brown.