Rich, creamy, and comforting, this Million Dollar Chicken Casserole uses a homemade cheese sauce without sour cream or mayo. Tender chicken thighs, perfectly cooked noodles, and a buttery cracker topping make it kid-friendly and weeknight-ready. Easy to prep ahead and freezer-friendly for busy nights.
No Sour Cream Million Dollar Chicken Casserole
Listen, I’m not here to give you a healthy version of this classic—I’m just here because I think sour cream and mayo are totally yuck! I’m a creamy chicken and egg noodle girl through and through, so I ditched the “white stuff” and made a version we actually want to eat. This Million Dollar Chicken Casserole uses a rich, homemade cheese sauce instead, giving you all that comforting flavor in an easy family weeknight dinner. Let’s get cooking!
This no mayo chicken casserole is the ultimate win because it’s simple, kid-friendly, and topped with that iconic buttery Ritz cracker crust. To really lean into that comfort food feeling, I love to serve it with my fluffy dinner rolls—there is nothing better than using a warm roll to soak up that extra sauce. Whether you call it a creamy chicken pasta bake or just a cozy casserole, it’s a hearty meal that the whole family will actually clear their plates for.
Looking for more casseroles using chicken thighs? Try my Chicken Alfredo Casserole with Fingerling Potatoes next!
Ingredient Notes & Tips
- Chicken Thighs vs. Breasts: I personally love using boneless, skinless chicken thighs because they stay incredibly juicy and tender in the oven. However, if you have chicken breasts on hand, those work perfectly too—just be careful not to overcook them in the skillet so they stay moist in the casserole.
- The Best Noodles: Wide egg noodles are the gold standard for this recipe because they hold onto that creamy homemade cheese sauce so well. In a pinch, you could definitely use broken spaghetti or even rotini; just aim for a pasta shape that has some “nooks and crannies” for the sauce.
- The Cheese Sauce: We are skipping the mayo and sour cream and making a quick roux with butter, flour, and milk. For the best flavor, I recommend using sharp cheddar cheese—it gives that punchy, “million dollar” taste that mild cheddar just can’t match.
- The “Cream of” Soups: Using both cream of chicken and cream of mushroom adds a deep, savory layer of flavor. If you aren’t a fan of mushrooms, you can easily swap that can for a second can of cream of chicken or even cream of celery.
- Ritz Cracker Topping: That buttery, salty crunch is what makes this a classic! Make sure to toss the crushed Ritz crackers with melted butter before sprinkling them on top; it ensures they turn a perfect golden brown without burning.
How to Make Million Dollar Chicken Casserole
Cook your egg noodles until they are just tender, then drain and add them directly into your 9×13 baking dish.
Season and sauté your chicken in a skillet until golden. Once done, chop or shred it into bite-sized pieces and layer it over the noodles.
In the same skillet, melt butter and soften the onions. Stir in the flour and milk to create a smooth base, then melt in the cheeses and seasonings until you have a creamy sauce.
Pour that cheese sauce over the chicken and noodles.
Add the “cream of” soups and give everything a gentle stir right in the dish until well combined.
Add the remaining shredded cheese on top. Mix your crushed crackers with a little melted butter and sprinkle them generously over the top for that signature golden crust.
Pop it in the oven until the sauce is bubbly and the cracker topping is perfectly toasted.
Serve and enjoy!
Freezing and Storing Leftovers
For a freezer-friendly meal, you can prep this casserole ahead of time in a freezer-safe 9×13 dish. I recommend assembling everything but the Ritz cracker topping, wrapping it tightly in plastic wrap and foil, and freezing it for up to 3 months. When you’re ready to bake, thaw it in the fridge overnight, add your fresh buttery cracker crumbs, and bake as directed. It’s the perfect “emergency dinner” for those busy weeknights!
To store any leftovers, place the Million Dollar Chicken Casserole in an airtight container and keep it in the refrigerator for up to 3–4 days. When you’re ready for round two, you can reheat individual portions in the microwave or pop the whole dish back in the oven at 350 degrees until heated through. If the noodles have soaked up too much of that creamy cheese sauce, just add a splash of milk before reheating to bring back that perfect texture.
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Million Dollar Chicken Casserole (No Sour Cream, No Mayo)
PrintIngredients
- 12 ounces wide egg noodles
- 1 pound boneless skinless chicken thighs (or breast)
- 3 tablespoons butter for cheese sauce
- 1 small yellow onion diced
- 3 tablespoons flour
- 2 cups milk
- 2 cups sharp cheddar cheese shredded (divided)
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- (1) 10.5 ounce can cream of chicken soup
- (1) 10.5 ounce can cream of mushroom soup
- 1 cup crushed Ritz crackers
- 2 tablespoons butter melted (for cracker topping)
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray.
- Cook the egg noodles according to package instructions until just al dente. Drain and place directly in the baking dish.
- While the noodles cook, season chicken with salt and pepper. Cook in a skillet over medium heat until fully cooked (6–7 minutes per side for thighs, 5–6 for breast). Remove from skillet and shred or chop into bite-sized pieces, then add directly on top of the noodles in the baking dish.
- In the same skillet, melt butter over medium heat. Add diced onions and cook 4–5 minutes until soft. Sprinkle flour over the onion and stir 1 minute to form a roux. Gradually whisk in milk until smooth and slightly thickened. Stir in 1 1/2 cups shredded cheddar cheese and all the Parmesan until creamy. Add garlic powder, salt, and pepper and stir.
- Pour the cheese sauce evenly over the chicken and noodles in the baking dish. Add the cream of chicken soup and cream of mushroom soup on top, then gently stir everything in the dish until well combined. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- In a small bowl, mix crushed crackers with 2 tablespoons of melted butter then sprinkle evenly over the casserole.
- Bake 25–30 minutes until bubbly and golden on top. Let rest 5 minutes before serving. Enjoy!
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