Million Dollar Chicken Casserole Recipe (Gluten-Free)
This million dollar chicken casserole is the ultimate comfort food—creamy, cheesy, crunchy, and packed with flavor. This is the perfect casserole for busy weeknights or feeding a crowd, it’s a quick and easy recipe that combines store-bought rotisserie chicken, a creamy sauce, and a crispy, buttery cracker topping. Plus, it’s gluten-free and can easily be made dairy-free, so everyone can enjoy it!
Servings: 8 servings (1 1/2 cups per serving)
Ingredients
Casserole
- 5 cups shredded rotisserie chicken
- 4 oz cream cheese softened at room temperature or use dairy-free
- 3/4 cup cottage cheese or sub dairy-free yogurt
- 1 cup shredded mozzarella cheese
- 1/3 cup Greek yogurt
- ⅓ cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon poultry seasoning
- 1 ½ teaspoons chopped parsley
- Salt and pepper to taste
- 30-35 gluten-free crackers Simple Mills almond crackers
- 4 tablespoons unsalted butter melted
- 5-6 slices cooked bacon chopped
- Fresh parsley and green onions for garnish
Cream of Chicken Soup
- 1 cup chicken broth
- 1 cup milk or dairy-free milk of choice
- 2 tablespoons butter or vegan butter
- 2 ½-3 tablespoons gluten-free or all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Make the Cream of Chicken Soup: In a medium saucepan melt the butter over medium heat. Whisk in the gluten-free flour to form a roux, cooking for about 1 minute. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens, about 5-7 minutes—season with salt and pepper. Set aside.
- Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded rotisserie chicken, softened dairy-free cream cheese, cottage cheese, ½ cup shredded mozzarella, Greek yogurt, chopped green onions, garlic powder, onion powder, poultry seasoning, parsley, and salt and pepper. Pour in the homemade cream of chicken soup and mix until fully combined.
- Prepare the Cracker Topping: Crush the gluten-free almond crackers in a resealable bag or food processor until they become fine crumbs. Stir the melted butter into the cracker crumbs until evenly coated. Assemble the Casserole: Spread the chicken mixture evenly into a 9x13-inch baking dish. Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole bubbles around the edges.
- Add Bacon and Garnish: Remove the casserole from the oven, sprinkle the chopped cooked bacon on top, and garnish with fresh parsley and green onions.
- Serve: Let the casserole cool for 5 minutes before serving. Enjoy!
Notes
- Make Ahead: Assemble the casserole, cover, and store it in the fridge overnight. Simply bake when ready.
- Topping Tip: If you're not gluten free, or for a different twist, try crushed Ritz crackers or even seasoned breadcrumbs.
- Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool the casserole completely, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months.
Nutrition
Calories: 423kcal | Carbohydrates: 12g | Protein: 33g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 586mg | Potassium: 358mg | Fiber: 1g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg