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MILLION DOLLAR CHICKEN CASSEROLE SOUP centered hero view, clean and uncluttered
Thomas Baker

Million Dollar Chicken Casserole Soup Recipe Easy and Delicious

This Million Dollar Chicken Casserole Soup is a rich and comforting dish that combines tender chicken, creamy soups, and a blend of flavorful seasonings. Perfect for family dinners, it’s easy to prepare and serves up to 10 people with a delicious cheesy finish and crunchy topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • salt and freshly ground black pepper to taste
  • 2 cups diced Yukon Gold potatoes
  • 1 can condensed cream of chicken soup
  • 1 can Cheddar cheese soup
  • 4 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 cups chopped rotisserie chicken, or more to taste
  • 5 strips bacon, cooked and chopped
  • 1/2 cup sour cream
  • 1/2 cup shredded creamy mozzarella cheese
  • 1/4 cup shredded Cheddar cheese (for garnish)
  • cooked and crumbled bacon (for garnish)
  • scallions, sliced (for garnish)
  • buttery round crackers, such as Ritz®, crushed (for garnish)

Method
 

  1. Begin by melting the butter in a large pot set over medium heat.
  2. Add the chopped onion and celery, and cook until they soften, about 4 to 5 minutes, then season with salt and pepper.
  3. Mix in the diced potatoes, condensed cream of chicken soup, Cheddar cheese soup, and chicken broth, stirring well.
  4. Sprinkle the Cajun seasoning, garlic powder, and onion powder into the pot, then let the soup cook at a simmer for 5 minutes.
  5. Add the chopped rotisserie chicken and cooked bacon pieces into the soup, stirring to combine.
  6. Turn the heat down to low and let the soup continue cooking gently for another 15 to 20 minutes, stirring every so often.
  7. Once the soup has thickened and the flavors blended, stir in the sour cream followed by the shredded creamy mozzarella cheese, then remove the pot from heat.
  8. Ladle the soup into bowls and top with shredded Cheddar cheese, extra crumbled bacon, sliced scallions, and crushed buttery crackers before serving.

Notes

  • For a thicker soup, allow it to simmer longer before adding sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.