Million Dollar Chicken & Rice Casserole

This Million Dollar Chicken & Rice Casserole is pure comfort in a dish. Creamy, cheesy, and topped with a golden, buttery Ritz crust, it’s the kind of meal that makes everyone ask for seconds. Easy to prep and perfect for busy weeknights or feeding a crowd, it’s a guaranteed crowd-pleaser that combines tender chicken, fluffy rice, and gooey cheese in every bite.

Servings: 6

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Ingredients

4 cups cooked chicken, shredded

4 cups cooked rice (Basmati, Jasmine, or Wild Rice)

8 oz cream cheese, softened

1 cup cottage cheese (optional: blend for smoother texture)

1/2 cup sour cream

1 (10 oz) can cream of chicken soup

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

1 1/2 cups shredded cheddar cheese

1 sleeve Ritz crackers, crushed

5 Tbsp butter, melted

Optional garnish: fresh parsley

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.

In a large bowl, combine cooked chicken, cooked rice, cream cheese, cottage cheese, sour cream, cream of chicken soup, garlic powder, onion powder, salt, pepper, and cheddar cheese. Stir until evenly mixed.

In a separate bowl, combine crushed Ritz crackers and melted butter.

Pour the chicken and rice mixture into the prepared baking dish. Spread evenly and sprinkle the buttered cracker mixture over the top.

Place the casserole in the preheated oven and bake uncovered for 35–40 minutes, or until the top is golden brown and the filling is heated through.

Let cool for 5 minutes, optionally garnish with fresh parsley, then serve warm.

Tips:

• Stir in cooked broccoli, peas, or carrots for a veggie boost.

• Prepare the casserole up to a day in advance. Refrigerate or freeze (without the cracker topping) and add the topping just before baking.

• Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions:

Unbaked: Assemble the casserole without the Ritz cracker topping. Wrap tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then add the cracker topping and bake as directed.

Baked: Let the casserole cool completely. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in a 350°F oven until warmed through, about 25–30 minutes.