Million Dollar Chicken Casserole with Kansas City BBQ Rub
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Some recipes earn their name, and this one’s a straight-up payday for your tastebuds. Million Dollar Chicken Casserole has all the makings of comfort food royalty—rich, creamy, and smothered in cheese. But we’re taking it beyond the casserole dish and onto the grill. By swapping in our Kansas City BBQ Rub and adding a touch of apple wood smoke, this dish transforms into something you’d expect to eat straight off the smoker. Whether you’re using leftover Pickle Brined BBQ Chicken or a rotisserie bird, the result is bold, smoky, and downright addictive. It’s BBQ meets bake sale favorite—and we’re here for it.
Million Dollar Chicken Casserole: BBQ Comfort Food at Its Best
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
Glenn Connaughton
Servings
8
Prep Time
15 minutes
Cook Time
35 minutes
Calories
470
This smoky, creamy casserole is what happens when classic comfort food meets the grill. Shredded chicken—either rotisserie or our smoked Pickle Brined BBQ Chicken—gets folded into a cheesy blend seasoned with our Kansas City BBQ Rub. Topped with buttery Ritz crackers and cooked over indirect heat with apple wood for that kiss of smoke, this one’s made to impress around the dinner table or at your next backyard gathering.
Ingredients
- 4 cups shredded cooked chicken (rotisserie or Pickle Brined BBQ Chicken)
- 8 ounces cream cheese, softened
-
1 ¼ cup sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons Revolution Barbecue Kansas City BBQ Rub
- 1 sleeve (about 30) Ritz crackers, crushed
- 4 tablespoons unsalted butter, melted
- Fresh parsley, chopped (optional, for garnish)
Directions
Prepare the grill: Preheat your grill or pellet smoker to 375°F using indirect heat. If using a charcoal or gas grill, set it up for two-zone cooking and add a few chunks of apple wood to the hot side for smoke. On a pellet grill, use apple wood pellets for best results.
Mix the casserole base: In a large bowl, combine the cream cheese, sour cream, cream of chicken soup, shredded cheddar, and Kansas City BBQ Rub. Stir until smooth and fully incorporated.
Add the chicken: Fold in the shredded chicken until evenly mixed.
Assemble the casserole: Spoon the mixture into a greased 9x13-inch disposable foil pan and spread it into an even layer.
Top with crackers: In a small bowl, mix the crushed Ritz crackers with melted butter and sprinkle the topping evenly over the casserole.
Grill it: Place the pan on the cool side of the grill or directly in the center of your pellet smoker. Close the lid and cook for 30 to 35 minutes, or until the top is golden and the casserole is bubbling around the edges.
Rest and serve: Let it cool for 5 minutes, garnish with fresh parsley if desired, and serve hot.
Recipe Note
There’s nothing “basic” about this casserole. From the smoky apple wood and BBQ-seasoned chicken to that creamy base and buttery cracker crust, this one brings big comfort and bold flavor. Make it with leftovers, make it from scratch—just make it soon. For more BBQ comfort classics, check out revolutionbbq.com. #revolutionbbq #whenflavormatters
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 Serving (270 grams)
Calories 470,
Fat
35 grams,
Polyunsaturated Fat
5 milligrams,
Monounsaturated Fat
11 milligrams,
Carbs
13 grams,
Sugar
3 grams,
Protein
25 grams,
Sodium
810 milligrams,
Potassium
285 milligrams,
Iron
1 milligrams
