Million Dollar Chicken Casserole
This million dollar chicken casserole is a creamy, cheesy, pressure-cooked dinner packed with rotisserie chicken, spice, and buttery crunch — weeknight easy and guest impressive.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker for cooking the casserole
- 1 9x13-inch baking dish greased
Ingredients
Main ingredients
- 1 can (10.5 ounce) cream of chicken soup
- ½ cup cottage cheese
- ½ cup sour cream
- 4 ounces cream cheese at room temperature
- 1 ½ teaspoons Creole seasoning
- ½ teaspoon onion powder
- 1 teaspoon garlic powder divided
- 5 cups shredded rotisserie chicken
- 1 tablespoon chopped fresh parsley
- 30 buttery round crackers crushed (like Ritz)
- 4 tablespoons unsalted butter melted
- 1 cup shredded mozzarella cheese
- 1 teaspoon sliced scallions or to taste
Instructions
Instructions
- Grab your pressure cooker and grease a 9x13-inch baking dish so nothing sticks later.
- In a large bowl, mix cream of chicken soup, cottage cheese, sour cream, and room temperature cream cheese until smooth. Add Creole seasoning, onion powder, and half the garlic powder and stir well.
- Fold in shredded rotisserie chicken and parsley. Make sure the chicken is evenly coated with the creamy mix.
- Transfer everything to your greased baking dish and smooth it out into an even layer.
- Mix cracker crumbs with remaining garlic powder. Sprinkle over the top of the casserole, then drizzle melted butter on top.
- Place dish in pressure cooker on a trivet, seal the pot, and cook for 8–10 minutes on high pressure.
- Let rest naturally after cooking to keep it creamy. Carefully open when pressure releases.
- Sprinkle mozzarella and scallions over the hot casserole to finish. Let melt naturally and serve warm.
Notes
Serve immediately for best texture. Cracker topping may lose crunch when reheated. For freezer prep, leave off topping until just before baking.