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Million Dollar Chicken Casserole with Homemade Cream Of Chicken Soup

This Million Dollar Chicken Casserole is rich, creamy, and comforting. Tender shredded chicken blends with smooth homemade cream of chicken soup, cream cheese, and sour cream, then bakes under a buttery cracker topping until warm and golden.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 518
Ingredients Equipment Method Notes

Ingredients
  

Homemade Cream Of Chicken Soup
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Chicken Casserole
  • 4 cups cooked shredded chicken
  • 8 oz cream cheese softened
  • 1 cup sour cream
  • 2 cups homemade cream of chicken soup prepared
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Buttery Cracker Topping
  • 1 1/2 cups buttery crackers crushed
  • 4 tbsp butter melted

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Saucepan

Method
 

  1. Preheat the oven to 350 degrees F and lightly grease a 9x13-inch baking dish.
  2. To make the homemade cream of chicken soup, melt 3 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth and milk until smooth.
  3. Season the soup with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 3 to 5 minutes, stirring often, until thickened. Remove from the heat.
  4. In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, and 2 cups of the homemade cream of chicken soup.
  5. Add the remaining garlic powder, onion powder, salt, and black pepper. Stir until the mixture becomes smooth and creamy.
  6. Spread the chicken mixture evenly into the prepared baking dish.
  7. In a small bowl, combine the crushed buttery crackers with the melted butter until evenly coated.
  8. Sprinkle the buttery cracker topping evenly over the casserole.
  9. Bake for 25 to 30 minutes until the top is golden and the casserole bubbles gently around the edges.
  10. Let the casserole rest for 5 minutes before serving warm.

Notes

Use rotisserie chicken for a quicker version. For freezer prep, assemble the casserole without the cracker topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake as directed. You can also stir in broccoli, peas, or cheddar cheese for an easy variation.