If you’re looking for a dish that’s pure comfort in every bite, look no further than Million Dollar Chicken and Rice Casserole. This rich, creamy casserole brings together tender chicken, fluffy rice, and a glorious blend of cheeses, all topped with a buttery cracker crust. It’s the kind of dinner that’s both cozy and just a little bit indulgent — destined to be a family favorite and perfect for sharing at potlucks, weeknight suppers, and anytime you crave a warm, satisfying meal.
Ingredients You’ll Need
Million Dollar Chicken and Rice Casserole comes together with simple, everyday ingredients, each one adding something special, whether it’s flavor, texture, or that irresistible golden top. Here’s what you’ll need and why it matters:
- Cooked shredded chicken: Rotisserie or leftover chicken works beautifully, making things quick and easy.
- Cooked white rice: This forms the hearty base of the casserole and soaks up all that creamy goodness.
- Cream of chicken soup: The secret to a luscious, savory sauce that holds everything together.
- Sour cream: Adds a tangy richness and helps keep the casserole velvety smooth.
- Cream cheese (softened): For extra creaminess and a touch of decadence in every bite.
- Shredded mozzarella cheese: Melts beautifully and creates a gooey, stretchy texture.
- Shredded cheddar cheese: Adds sharp flavor and a classic cheesy finish, both inside and on top.
- Garlic powder: Infuses a subtle savory depth that makes the flavors pop.
- Onion powder: Enhances the overall taste without overpowering the dish.
- Salt: Brings out all the flavors and ties the whole casserole together.
- Black pepper: Just the right amount of warmth and gentle spice.
- Crushed buttery crackers: That irresistible golden crunch on top — Ritz crackers are a classic pick.
- Melted butter: Helps the cracker topping bake up crisp and flavorful.
- Chopped parsley (optional): For a pop of fresh color and a hint of herbal brightness at the end.
How to Make Million Dollar Chicken and Rice Casserole
Step 1: Prep the Oven and Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray — this keeps cleanup easy and ensures nothing sticks to the pan.
Step 2: Mix the Creamy Base
In a large mixing bowl, add the cream of chicken soup, sour cream, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Stir everything together until you have a smooth, creamy mixture. This is the luxurious foundation that gives Million Dollar Chicken and Rice Casserole its signature texture.
Step 3: Add Chicken, Rice, and Cheeses
To the bowl, add your cooked shredded chicken, cooked rice, mozzarella cheese, and half of the cheddar cheese. Stir well to make sure everything is evenly coated in that creamy sauce. It should look thick and hearty — exactly what you want in a casserole.
Step 4: Assemble in the Baking Dish
Spoon the mixture into your prepared baking dish and spread it out evenly. This helps everything bake at the same rate and ensures every serving gets plenty of chicken, rice, and cheesy goodness.
Step 5: Make the Buttery Cracker Topping
In a small bowl, combine the crushed buttery crackers with the melted butter. Mix until the crackers are evenly coated and slightly clumpy — this guarantees a perfect, golden crunch on top of your Million Dollar Chicken and Rice Casserole.
Step 6: Top and Bake
Sprinkle the cracker mixture evenly over the casserole, then add the remaining cheddar cheese on top. Bake for 30 to 35 minutes, until the casserole is bubbly and the top is golden and crisp. Let it rest for about 5 minutes after baking so everything sets up just right before serving.
How to Serve Million Dollar Chicken and Rice Casserole
Garnishes
I love finishing this casserole with a generous sprinkle of chopped fresh parsley. It adds a pop of green that looks gorgeous against the cheesy top and brings a touch of freshness to every bite. If you want to get creative, a little sliced green onion or even a dash of smoked paprika can make things extra special.
Side Dishes
Since Million Dollar Chicken and Rice Casserole is hearty and rich, I like to pair it with something light and bright. Steamed or roasted veggies (like broccoli, carrots, or green beans) are perfect, or a crisp garden salad tossed with a zippy vinaigrette. Garlic bread or a simple dinner roll is always welcome to soak up any extra sauce.
Creative Ways to Present
For a fun twist, try serving the casserole in individual ramekins for a dinner party, or scoop it into hollowed-out bell peppers before baking for a colorful, veggie-packed presentation. Leftovers also make a fantastic filling for stuffed baked potatoes or as a topping for a savory waffle brunch!
Make Ahead and Storage
Storing Leftovers
Leftover Million Dollar Chicken and Rice Casserole stores beautifully. Simply cover the baking dish tightly with foil or transfer portions to an airtight container. It will keep in the refrigerator for up to four days, making it a fantastic meal-prep option for busy weeks.
Freezing
This casserole is freezer-friendly! Assemble the dish up through the cracker topping, then cover tightly with plastic wrap and foil. Freeze for up to three months. When you’re ready to enjoy, thaw in the fridge overnight, then bake as directed, adding a few extra minutes if needed.
Reheating
To reheat, cover the casserole with foil and warm it in a 350°F oven until heated through (about 20-25 minutes for a full dish, less for smaller portions). For a crispier topping, remove the foil for the last 5 minutes. You can also microwave individual servings for a quick lunch or dinner.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a slightly nutty flavor and extra fiber. Just make sure it’s fully cooked before mixing it into the casserole so everything bakes up perfectly.
What other vegetables can I add?
This casserole is wonderfully versatile. Stir in steamed broccoli, peas, diced carrots, or spinach for a boost of color and nutrition. Just be sure any veggies you add are cooked or steamed first to avoid excess moisture.
Is there a gluten-free version?
You can easily make Million Dollar Chicken and Rice Casserole gluten-free by using gluten-free cream of chicken soup and gluten-free buttery crackers. Check labels to be sure all your ingredients are safe for your needs.
Can I prepare this casserole ahead of time?
Yes! Assemble everything up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature while the oven preheats, then bake as usual.
What’s the best way to shred chicken for this recipe?
If you have leftover or rotisserie chicken, simply pull it apart with two forks or your hands. For freshly cooked chicken breasts, let them rest a few minutes, then shred while still warm for the easiest texture.
Final Thoughts
There’s something truly special about gathering around the table for Million Dollar Chicken and Rice Casserole. It’s one of those recipes that feels like a warm hug, packed with flavor and so easy to make your own. I hope you give it a try soon — it just might become your new go-to comfort food!
Print
Million Dollar Chicken and Rice Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Million Dollar Chicken and Rice Casserole is a creamy, cheesy comfort dish featuring shredded chicken, cooked rice, and a rich blend of cream cheese, sour cream, and cheeses. Topped with buttery crushed crackers for a golden crunchy finish, this casserole is perfect for an easy dinner or a satisfying family meal.
Ingredients
Chicken and Rice Mixture
- 3 cups cooked shredded chicken
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese (half of 1 cup)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- 1 cup crushed buttery crackers (such as Ritz)
- 2 tablespoons melted butter
- ½ cup shredded cheddar cheese (remaining half of 1 cup)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Make the creamy base: In a large bowl, combine the cream of chicken soup, sour cream, softened cream cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until smooth and creamy, ensuring the cream cheese is well incorporated.
- Combine main ingredients: Stir in the cooked shredded chicken, cooked rice, shredded mozzarella cheese, and half of the shredded cheddar cheese into the creamy mixture. Mix everything evenly so the ingredients distribute well throughout.
- Assemble casserole: Transfer the combined mixture to the prepared baking dish. Spread it out evenly to create a uniform layer for baking.
- Prepare topping: In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the top of the casserole, creating a crunchy topping layer.
- Add remaining cheese: Sprinkle the remaining half cup of shredded cheddar cheese evenly over the cracker topping to add extra cheesy flavor and a golden crust.
- Bake: Bake the casserole in the preheated oven for 30 to 35 minutes, or until the top is bubbly and golden brown.
- Rest and garnish: Remove the casserole from the oven and let it rest for about 5 minutes to set. Garnish with chopped parsley if desired before serving.
Notes
- Great for using leftover rotisserie chicken or rice.
- Add steamed broccoli or peas to the mixture for extra vegetables.
- Swap in brown rice for a whole grain, healthier option.
- To make gluten-free, use gluten-free cream of chicken soup and gluten-free crackers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/8 casserole)
- Calories: 470
- Sugar: 2g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
