Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 1 (8-ounce/225g) package cream cheese, softened
  • 1 (10.75-ounce/305g) can condensed cream of chicken soup
  • 1/2 cup (120 ml) sour cream
  • 1/4 cup (60 ml) milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 cups (approx. 450g) cooked chicken, shredded or diced
  • 1 cup (approx. 100g) shredded cheddar cheese
  • 1 (10-ounce/283g) can diced tomatoes and green chiles, drained (like Rotel, optional)
  • 1 sleeve (approx. 40 crackers/140g) buttery round crackers (such as Ritz), crushed
  • 6 tablespoons (85g) unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Melt butter in a large skillet over medium heat. Add onion and sauté until softened and translucent, about 5 minutes.
  3. In a large bowl, combine softened cream cheese, cream of chicken soup, sour cream, milk, garlic powder, and pepper. Mix until smooth and well combined.
  4. Add the sautéed onion, shredded chicken, cheddar cheese, and diced tomatoes and green chiles (if using) to the cream cheese mixture. Stir until evenly distributed.
  5. In a separate bowl, combine crushed crackers and melted butter. Toss until evenly coated.
  6. Pour the chicken mixture into the prepared baking dish.
  7. Sprinkle the cracker topping evenly over the chicken mixture.
  8. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly. Enjoy this million dollar chicken casserole!
  9. Let the casserole cool for a few minutes before serving.