Million Dollar Chicken Casserole — Creamy Cheesy Chicken and Rice

How to Make Million Dollar Chicken Casserole — Creamy Cheesy Chicken and Rice

1. 1

   Step 1: Preheat and cook rice; poach chicken and sauté onion

   Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Cook the rice according to package directions; while rice cooks, place chicken breasts in a pot, cover with water, bring to a gentle simmer and cook 12–15 minutes until internal temperature reaches 165°F (74°C); drain and let cool. Meanwhile, melt 1 tablespoon of the butter in a skillet over medium heat and sauté the diced onion until soft and translucent, about 4–5 minutes.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 1 cupLong-grain white rice (uncooked)
   • 1 smallYellow onion, finely diced
2. 2

   Step 2: Shred chicken and make the cream base

   Shred the cooked chicken with two forks and set aside. In a medium saucepan over low heat, combine the softened cream cheese and condensed cream of chicken soup, stirring until smooth and warmed through, 3–5 minutes; remove from heat and stir until uniform.

   For this step

   • 8 ozCream cheese, softened
   • 1 can (10.5 oz)Condensed cream of chicken soup (canned)
   
3. 3

   Step 3: Combine chicken, rice and creamy mixture

   In a large bowl, combine the cooked rice, shredded chicken, sautéed onion, sour cream and about 1 cup of the shredded cheddar with the cream cheese–soup mixture; season with salt and pepper to taste and stir until everything is evenly coated.

   For this step

   • 1/2 cupSour cream
   • 1 pinchSalt
   
4. 4

   Step 4: Assemble with cheese and cracker topping

   Spread the chicken-and-rice mixture into the prepared baking dish. Sprinkle the remaining shredded cheddar over the top. In a small bowl, toss the crushed buttery crackers with the remaining melted butter until evenly moistened, then scatter the crumbs over the cheese.

   For this step

   • 1 1/2 cupsButtery cracker crumbs (or panko), crushed
   
5. 5

   Step 5: Bake until bubbly and golden

   Bake the casserole in the preheated oven for 25–30 minutes, until cheese is melted and the topping is golden brown and the filling is bubbly around the edges. If the topping browns too quickly, tent loosely with foil.
   
6. 6

   Step 6: Rest and serve

   Let the casserole rest 8–10 minutes after baking to firm up for easier serving. Garnish with chopped parsley or sliced green onions if desired, then portion and serve warm.

1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Cook the rice according to package directions; while rice cooks, place chicken breasts in a pot, cover with water, bring to a gentle simmer and cook 12–15 minutes until internal temperature reaches 165°F (74°C); drain and let cool. Meanwhile, melt 1 tablespoon of the butter in a skillet over medium heat and sauté the diced onion until soft and translucent, about 4–5 minutes.
2. Shred the cooked chicken with two forks and set aside. In a medium saucepan over low heat, combine the softened cream cheese and condensed cream of chicken soup, stirring until smooth and warmed through, 3–5 minutes; remove from heat and stir until uniform.
3. In a large bowl, combine the cooked rice, shredded chicken, sautéed onion, sour cream and about 1 cup of the shredded cheddar with the cream cheese–soup mixture; season with salt and pepper to taste and stir until everything is evenly coated.
4. Spread the chicken-and-rice mixture into the prepared baking dish. Sprinkle the remaining shredded cheddar over the top. In a small bowl, toss the crushed buttery crackers with the remaining melted butter until evenly moistened, then scatter the crumbs over the cheese.
5. Bake the casserole in the preheated oven for 25–30 minutes, until cheese is melted and the topping is golden brown and the filling is bubbly around the edges. If the topping browns too quickly, tent loosely with foil.
6. Let the casserole rest 8–10 minutes after baking to firm up for easier serving. Garnish with chopped parsley or sliced green onions if desired, then portion and serve warm.