I’m excited to share what I call The Best Chicken Casserole, loaded with tender chicken, a silky creamy sauce and a golden cracker crust that keeps everyone asking for the recipe.
I can’t explain why this dish gets me every time. I call it part of my Million Dollar Casserole Recipes because the cream cheese melts into a surprisingly rich base while buttery crackers give a crunch that somehow makes everyone look up from their phones.
I bring it to not-quite-plain dinners, last minute gatherings, or when I just want something that feels like a win. People always ask what makes it different, and I shrug because it’s simple but weirdly clever, like comfort food with a tiny attitude.
I swear it’s one of those recipes that keeps you coming back, for no good reason.
Ingredients
- Cooked chicken: Big protein source, lean if white meat, it adds a hearty savory base low carbs.
- Cream cheese: Adds creamy tang and richness, its higher fat so its super indulgent and silky.
- Condensed cream of chicken soup: Thickener and binder, salty and savory, adds moisture and a nice umami boost.
- Sour cream: Brightens flavors, slight tang adds balance, a bit tangy and creamy, moderate fat.
- Sharp cheddar cheese: Sharp punch, melts into gooey yum, adds protein and salty, flavorful fat.
- Crackers and butter topping: Crunchy topping, mostly carbs and salt, buttery richness makes every bite craveable.
- Celery and onion: Tiny veggie bits for crunch and mild freshness, add fiber, not too strong.
- Worcestershire sauce: Little splash adds depth and umami, a subtle tang that lifts flavors.
Ingredient Quantities
- 3 cups cooked chicken, shredded or cubed (about 1 1/2 lb)
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 cup finely diced celery
- 1/4 cup finely diced yellow onion
- 1/4 cup chopped green onions or chives
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 sleeve buttery crackers, crushed (about 2 to 2 1/2 cups)
- 4 tablespoons unsalted butter, melted (for cracker topping)
- 1 teaspoon Worcestershire sauce
How to Make this
1. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish, or spray it with nonstick spray.
2. Put the cream cheese in a bowl and soften it, either leave at room temp for 20 minutes or microwave 10 to 15 seconds so it mixes smooth.
3. In a large bowl beat together the condensed cream of chicken soup, softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, onion powder, kosher salt and black pepper until smooth and lump free.
4. Fold in the cooked chicken, finely diced celery, finely diced yellow onion, chopped green onions or chives, 1/2 cup of the shredded sharp cheddar and the grated Parmesan; taste and adjust salt or pepper if needed. A quick hack, use rotisserie chicken to save time.
5. Spread the chicken mixture evenly in the prepared baking dish, then sprinkle the remaining 1/2 cup shredded sharp cheddar over the top.
6. Crush the buttery crackers in a zip top bag or food processor until mostly fine but leave some bigger bits for crunch; stir the crumbs with the 4 tablespoons melted unsalted butter until well coated.
7. Evenly sprinkle the buttery cracker mixture over the cheese layer, gently press down a bit so it adheres. If you like extra crunch, save a handful of crumbs to sprinkle on at the end.
8. Bake uncovered at 350°F for 25 to 30 minutes until the casserole is bubbly and the cracker topping is golden brown; if the top is browning too quickly tent loosely with foil for the last 10 minutes.
9. Remove from oven and let rest 10 minutes so it sets up, then sprinkle any reserved green onions or chives on top and serve warm.
Equipment Needed
1. 9×13 inch baking dish, greased or sprayed
2. Large mixing bowl for the filling
3. Medium microwave safe bowl or small bowl to soften cream cheese
4. Hand mixer or a sturdy whisk plus a rubber spatula
5. Measuring cups and spoons
6. Chef knife and cutting board for celery, onion and chicken
7. Box grater for the Parmesan (and any fresh cheese)
8. Zip top bag and rolling pin, or a small food processor to crush the crackers
9. Oven mitts and a piece of foil if you wanna tent the top
FAQ
Ultimate Comfort Food: Chicken Casserole Recipe Substitutions and Variations
- Condensed cream of chicken soup: Option A) Make a quick substitute with 1 cup chicken broth + 1 cup milk, whisk in 2 tablespoons flour (or 1 tbsp cornstarch) and simmer till thick, it tastes fresher. Option B) Swap equal can size with cream of mushroom for a earthier note, just taste for salt.
- Cream cheese: Swap equal amount with Neufchatel for lower fat, or use 8 oz mascarpone for a richer, silkier texture, youll barely notice the difference.
- Buttery cracker topping: Use 2 to 2 1/2 cups panko mixed with 4 tablespoons melted butter for extra crunch, or crush 2 cups Ritz or saltines if you want a similar buttery, salty finish.
- Sour cream / mayonnaise: Use plain Greek yogurt 1:1 for tang and less fat, or for egg-free mayo lovers try avocado mayo same amount, both keep the creaminess but change the tang a bit.
Pro Tips
– Let the cream cheese get really soft before you mix, or zap it for a few seconds in the microwave. If it’s still cold you’ll get little lumps, and nobody wants that texture. A quick hand mixer will fix lumps fast too.
– Be careful with salt. Between the condensed soup and the Parmesan it’s easy to oversalt, so mix and taste before you bake. If it tastes a little flat add a pinch more salt, but if it’s already lively skip it.
– For crunch, toss the cracker crumbs with the melted butter until they’re evenly coated and toast them a little first in a skillet or on a sheet pan. That helps them stay crispy longer instead of turning soggy on top.
– Want to save time or make ahead? Use rotisserie chicken or cook and shred earlier. You can assemble the dish, cover and chill overnight, just add a few extra minutes in the oven if it’s going in cold.
Ultimate Comfort Food: Chicken Casserole Recipe
I'm excited to share what I call The Best Chicken Casserole, loaded with tender chicken, a silky creamy sauce and a golden cracker crust that keeps everyone asking for the recipe.
8
servings
690
kcal
Equipment: 1. 9×13 inch baking dish, greased or sprayed
2. Large mixing bowl for the filling
3. Medium microwave safe bowl or small bowl to soften cream cheese
4. Hand mixer or a sturdy whisk plus a rubber spatula
5. Measuring cups and spoons
6. Chef knife and cutting board for celery, onion and chicken
7. Box grater for the Parmesan (and any fresh cheese)
8. Zip top bag and rolling pin, or a small food processor to crush the crackers
9. Oven mitts and a piece of foil if you wanna tent the top
Ingredients
3 cups cooked chicken, shredded or cubed (about 1 1/2 lb)
1 (10.5 oz) can condensed cream of chicken soup
1 (8 oz) package cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese
1/2 cup finely diced celery
1/4 cup finely diced yellow onion
1/4 cup chopped green onions or chives
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 sleeve buttery crackers, crushed (about 2 to 2 1/2 cups)
4 tablespoons unsalted butter, melted (for cracker topping)
1 teaspoon Worcestershire sauce
Directions
- Preheat oven to 350°F and lightly grease a 9×13 inch baking dish, or spray it with nonstick spray.
- Put the cream cheese in a bowl and soften it, either leave at room temp for 20 minutes or microwave 10 to 15 seconds so it mixes smooth.
- In a large bowl beat together the condensed cream of chicken soup, softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, onion powder, kosher salt and black pepper until smooth and lump free.
- Fold in the cooked chicken, finely diced celery, finely diced yellow onion, chopped green onions or chives, 1/2 cup of the shredded sharp cheddar and the grated Parmesan; taste and adjust salt or pepper if needed. A quick hack, use rotisserie chicken to save time.
- Spread the chicken mixture evenly in the prepared baking dish, then sprinkle the remaining 1/2 cup shredded sharp cheddar over the top.
- Crush the buttery crackers in a zip top bag or food processor until mostly fine but leave some bigger bits for crunch; stir the crumbs with the 4 tablespoons melted unsalted butter until well coated.
- Evenly sprinkle the buttery cracker mixture over the cheese layer, gently press down a bit so it adheres. If you like extra crunch, save a handful of crumbs to sprinkle on at the end.
- Bake uncovered at 350°F for 25 to 30 minutes until the casserole is bubbly and the cracker topping is golden brown; if the top is browning too quickly tent loosely with foil for the last 10 minutes.
- Remove from oven and let rest 10 minutes so it sets up, then sprinkle any reserved green onions or chives on top and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 260g
- Total number of serves: 8
- Calories: 690kcal
- Fat: 49.3g
- Saturated Fat: 21.5g
- Trans Fat: 0.1g
- Polyunsaturated: 7.5g
- Monounsaturated: 20.2g
- Cholesterol: 182mg
- Sodium: 672mg
- Potassium: 395mg
- Carbohydrates: 23.5g
- Fiber: 1g
- Sugar: 3.5g
- Protein: 37.1g
- Vitamin A: 313IU
- Vitamin C: 1mg
- Calcium: 166mg
- Iron: 0.8mg
