Million Dollar Chicken Casserole
This Million Dollar Chicken Casserole recipe is made with tender chicken, mushrooms, a creamy homemade sauce, and crisp topping. No canned soup here!
Servings: 6 servings (2 cups each)
Calories: 387kcal
Equipment
- Large 12" skillet
- 9x13'' Casserole Dish
Ingredients
For the Chicken
- 1½ lbs. chicken breasts boneless, skinless & cubed, $3.86*
- 1 Tbsp vegetable oil 0.5 oz., $0.04
- 1 Tbsp butter 14g, $0.11
- ½ tsp salt $0.04
- ¼ tsp black pepper freshly cracked, $0.04
For the Creamy Sauce
- 1 Tbsp butter 14g, $0.11
- 8 oz. mushrooms sliced, $1.76
- 4 green onions thinly sliced, (whites and greens separated) $0.48
- 3 garlic cloves minced, $0.21
- 2 Tbsp all-purpose flour 16g, $0.02
- 2 cups chicken broth 16 oz., $0.26**
- 1 cup whole milk 8 oz., $0.27
- ¼ cup full-fat cottage cheese 60g, $0.25
- ¼ cup sour cream 60g, $0.33
- ¾ cup sharp cheddar cheese shredded, (85g) $0.70***
- ½ tsp salt $0.04
- ¼ tsp black pepper freshly cracked, $0.04
- ½ tsp garlic powder $0.02
- ½ tsp onion powder $0.02
For the Topping
- 1 cup buttery crackers crushed, (128g, 1 sleeve) $1.20****
- 1 Tbsp butter melted, 14g $0.11
Instructions
- Gather and prep ingredients, and preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Heat oil and 1 Tbsp butter in a large skillet over medium heat. Add cubed chicken, ½ tsp salt, ¼ tsp pepper, and sear for 4-5 minutes until lightly golden (it doesn't need to be fully cooked), and transfer to a plate and set aside.
- In the same skillet, melt 1 Tbsp butter and add sliced mushrooms, whites of green onions, and garlic, and cook for 6-8 minutes until softened and lightly browned.
- Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste and form a roux.
- Slowly whisk in chicken broth and milk. Simmer for 2-3 minutes until slightly thickened.
- Stir in cottage cheese, sour cream, cheddar cheese, garlic powder, onion powder, and remaining ½ tsp salt and ¼ tsp pepper. Stir until melted and smooth.
- Return the chicken to the skillet as well as the green parts of the onions. Stir until everything is coated.
- Pour the chicken and mushroom mixture into your prepared casserole dish.
- Crush the crackers in a zip-top bag using a rolling pin or similar tool. Toss with 1 Tbsp melted butter, then sprinkle evenly over the casserole.
- Cover the casserole dish loosely with foil. Bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden.
- Let it sit for 5-10 minutes before serving to allow the sauce to set slightly. Enjoy served sprinkled with extra green onion and over rice if desired.
See how we calculate recipe costs here.
Notes
*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!
Nutrition
Serving: 1serving (about 2 cups) | Calories: 387kcal | Carbohydrates: 14g | Protein: 33g | Fat: 22g | Sodium: 1085mg | Fiber: 1g