Million Dollar Chicken Casserole (Print Format)
Creamy chicken, veggies, ranch, and cheddar baked under a golden Ritz cracker topping for an easy, hearty dish.
# Ingredients:
→ Instant Pot Shredded Chicken
01 -
2½ pounds boneless, skinless chicken thighs
02 -
½ Tablespoon garlic powder
03 -
1 teaspoon sea salt
04 -
½ teaspoon ground black pepper
05 -
1 cup water
→ Casserole
06 -
1 Tablespoon olive oil
07 -
1 medium yellow onion, diced
08 -
10 ounces frozen mixed vegetables, thawed
09 -
½ teaspoon salt
10 -
6 ounces cream cheese
11 -
¾ cup sour cream
12 -
1 cup cottage cheese
13 -
1 can condensed cream of chicken soup (10.5 ounces)
14 -
1½ cups shredded cheddar cheese, divided
15 -
1½ packets dry ranch dressing mix
16 -
2 sleeves Ritz crackers
17 -
6 Tablespoons unsalted butter, melted
# Steps:
01 -
Place chicken thighs in the Instant Pot, sprinkle with garlic powder, sea salt, and pepper, and pour water over the chicken. Seal the Instant Pot and cook on high pressure for 20 minutes. Manually release the pressure. Transfer the chicken to a cutting board, discard the cooking liquid, and shred the chicken using two forks.
02 -
Preheat the oven to 375°F and grease a 9x13-inch casserole dish generously.
03 -
Heat olive oil in a skillet over medium-high heat. Add diced onion, season with salt, and sauté until translucent. Add thawed mixed vegetables and sauté for an additional 1-2 minutes.
04 -
Beat cream cheese on medium-high speed until smooth. Mix in sour cream, cottage cheese, condensed cream of chicken soup, ¾ cup shredded cheddar cheese, and ranch seasoning mix. Fold in shredded chicken and sautéed vegetables.
05 -
In a food processor, pulse Ritz crackers until crumbled. Add melted butter and pulse until fully combined.
06 -
Spread the chicken mixture evenly into the prepared baking dish. Sprinkle the remaining ¾ cup shredded cheddar cheese over the top, followed by the Ritz cracker topping.
07 -
Bake the casserole in the preheated oven for 35 minutes or until bubbly and the topping is golden brown.
# Tips:
01 -
To store leftovers, let the casserole cool to room temperature, then transfer to an airtight container or cover the baking dish with plastic wrap or foil. Refrigerate for up to 4-5 days.