Million Dollar Chicken & Rice Casserole – This is our go-to chicken casserole! SO easy to make and tastes like a million bucks! Chicken, rice, cream cheese, cottage cheese, sour cream, onion, garlic, cream of chicken soup, topped with crushed Ritz crackers and butter. Can make this casserole in advance and refrigerate or freeze for later. #chicken #casserole #chickencasserole #ritzcrackers
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Pin This RecipeEasy Chicken Casserole Recipe
New favorite alert! This chicken & rice casserole is comfort food at its best! So creamy and it tastes like a million bucks! Chicken, rice, cheese, sour cream, and Ritz crackers. How could this not be good? YUM! I used a rotisserie chicken and this came together in a snap. I love easy weeknight meals like this one!
How to Make Chicken & Rice Casserole
This casserole is very easy to make. Start with cooking some rice. You can use any type of cooked rice that you prefer – white, jasmine, brown. Whatever you like is fine. Once the rice is cooked, simply combine it with some cooked chicken, cottage, cheese, sour cream, cream cheese, garlic, and onion powder. Pour the mixture into a baking dish and top with some crushed Ritz crackers. Pop the casserole in the oven and that is it!
Feel free to add some mixed vegetables, broccoli or mushrooms to the casserole mixture. This is a great recipe to sneak in some veggies!
If you want to make this casserole gluten-free, you can skip the cracker topping or try crushed up pork rinds. Just a note, Walmart sells gluten-free cream of chicken soup now.
Can Chicken & Rice Casserole be Frozen?
This casserole makes a great freezer meal! You can make the casserole in advance and refrigerate it overnight for freeze unbaked for later. To bake the casserole after freezing, thaw completely and bake as directed below.
What to Serve with Chicken & Rice Casserole
We absolutely LOVED this yummy chicken & rice casserole. It has quickly become a favorite at our house. It checks all the boxes – quick, easy, and delicious! We like to serve this with some green beans and asparagus or a side salad. Here are a few of our favorite recipes from the blog that go great with this Million Dollar Chicken & Rice Casserole:
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Million Dollar Chicken & Rice Casserole
Equipment:
Ingredients:
- 4 cups chopped cooked chicken
- 4 cups cooked rice
- 4- oz cream cheese, room temperature
- 1 cup cottage cheese
- Ā½ cup sour cream
- 1 (10.75-oz) can cream of chicken soup
- Ā¼ tsp garlic powder
- Ā¼ tsp dried onion powder
- 1 sleeve Ritz crackers crushed
- 5 Tbsp butter melted
Instructions:
- Preheat oven to 350ĀŗF. Lightly spray a 9×13-inch baking dish with cooking spray and set aside.
- Combine chicken, cooked rice, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.
- Combine crushed crackers and butter, sprinkle over chicken mixture.
- Bake uncovered 30 to 40 minutes.
Notes:
Can prepare through step 3 and refrigerate or freeze for later.
To bake after freezing, thaw completely and bake as directed above.
Steph
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Can I use pasta or noodles instead of rice? I donāt have cottage cheese but I have ricotta so Iām going to use that instead. I canāt wait to try it.
Is this for a 9×13 pan or 9×9?
Thanks!
Thank you for another good recipe. I did substitute 1/2 cup more sour cream in place of the cottage cheese. I donāt care for cottage cheese in anything. As a previous poster stated I also believe some frozen chopped broccoli would be a nice addition. Also a rotisserie chicken would make it super quick. Thanks again.
Delicious!!! Tastes even better as leftovers. Yummy recipe
Made this for dinner tonight. Super easy and delicious. Added a small bag of frozen broccoli. Thank you for this recipe.
Broccoli sounds good I’ve been craving it too. On menu this weekend
Very good. Will be making again.
What can be used instead of cream of chicken soup…a replacement.
Could I swap the rice for pasta do you think?
That should work Gail a friend of her cooking
Made this for dinner tonight and it was delicious! Million dollar indeed! Thank you for the recipe!
So glad it was a hit, Joan!
Do you think this would work with cauliflower rice?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thank you so much for giving us the ability to scale down – or up! – recipes! I can divide just fine, honest! But it makes it so simple to use your “scaler”.
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Did you use a 9 x 13 pan?