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Million Dollar Chicken Casserole (Lightened Up)

A creamy, comforting chicken casserole made lighter with blended cottage cheese and Greek yogurt, topped with a golden buttery Ritz cracker crust and ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts cooked and shredded, about 3 to 4 cups
  • 1 cup cottage cheese blended until completely smooth
  • 0.5 cup plain Greek yogurt
  • 10.5 oz cream of chicken soup 1 can, low-sodium preferred
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and black pepper to taste
  • 1 sleeve Ritz crackers crushed to medium crumb
  • 4 tbsp butter melted
  • 1 tbsp poppy seeds optional

Equipment

  • 9x13-inch baking dish
  • Blender or immersion blender
  • large mixing bowl
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
  2. Blend the cottage cheese in a blender or with an immersion blender for 30 to 45 seconds until completely smooth with no visible curds.
  3. In a large mixing bowl, whisk together the blended cottage cheese, Greek yogurt, and cream of chicken soup until smooth. Add garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
  4. Fold the shredded chicken into the creamy mixture using a spatula until every piece is well coated. Work gently to maintain some texture in the chicken.
  5. Spread the chicken mixture evenly into the prepared baking dish and level the surface with the back of a spoon.
  6. In a small bowl, toss the crushed crackers with the melted butter and poppy seeds until evenly moistened. Spread in an even layer over the chicken filling.
  7. Bake for 30 to 35 minutes until the filling is bubbling at the edges and the cracker topping is deep golden brown. Tent loosely with foil for the last 5 to 10 minutes if the topping browns before the filling is fully heated.
  8. Let the casserole rest for 5 minutes before serving to allow the sauce to set.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Reheat in the oven at 350°F covered with foil for 15 to 20 minutes, then uncovered for 5 minutes to crisp the topping. Air fryer at 350°F for 5 to 7 minutes works well for individual portions. Freezes well before baking — assemble without the cracker topping, wrap tightly, and freeze for up to 2 months. Thaw overnight and add fresh topping before baking. Substitutions: Replace cottage cheese with 4 oz softened light cream cheese for a richer, more traditional flavor. Stir in 1 cup frozen peas, chopped broccoli, or diced roasted red pepper before baking. Use gluten-free crackers and gluten-free cream of chicken soup to make this gluten-free. Make-ahead: Assemble through step 5 up to 24 hours ahead, refrigerate, and add cracker topping just before baking.