This cozy classic gets the sweetest little makeover in these mini Million Dollar Chicken Casserole cups. They’re creamy, comforting, and perfectly portioned ideal when you want all the rich flavor without baking a huge dish. I’ll guide you so every cup turns out golden, bubbly, and deliciously satisfying.
Ingredients
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup shredded cheddar
- ¼ cup mayonnaise
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 1 cup crushed buttery crackers (like Ritz)
- 3 tbsp melted butter
Optional swaps:
- Use Greek yogurt instead of sour cream for a lighter touch.
- Swap cheddar for mozzarella for a milder flavor.
Steps
- Prep your pan. Heat oven to 350°F and lightly grease a 12-cup muffin pan. These cups release beautifully once cooled.
- Mix the filling. In a bowl, stir together cream cheese, sour cream, mayo, cheddar, and seasonings until smooth. Don’t worry if it looks thick that’s exactly right.
- Add the chicken. Fold in the shredded chicken until everything is evenly coated.
- Fill the cups. Spoon the chicken mixture into each muffin cup, pressing gently to make them compact.
- Make the topping. Mix cracker crumbs with melted butter until it feels like soft, buttery sand.
- Top and bake. Sprinkle crumbs over each cup and bake 15–18 minutes, or until the tops are golden and the edges bubble slightly.
- Cool briefly. Let them rest 5 minutes so they lift out cleanly.
Chef’s Tips
- Don’t skip the cooling time — mini casseroles hold together better once they settle.
- Shred chicken finely so each little cup stays cohesive and creamy.
- Taste the filling before adding the topping; seasonings vary, and a pinch of extra salt can make it perfect.
Variations
- Bacon Ranch Cups: Add 2 tbsp cooked, crumbled bacon and a pinch of ranch seasoning.
- Veggie Boost: Fold in ½ cup finely chopped steamed broccoli.
- Spicy Version: Add a spoonful of diced green chiles or a pinch of cayenne.