Million Dollar Chicken Casserole

Million Dollar Chicken Casserole gets its name because it’s rich, creamy, indulgent, and tastes like a million bucks, but this one costs under $10 to make! I make mine with tender chicken, browned mushrooms, green onions, and a buttery cracker topping, all baked together in an easy, creamy, cheesy from-scratch sauce (no condensed soup here!). This million dollar chicken casserole turns simple ingredients into a golden-topped dinner I can have on the table in just over an hour, and I’ll happily make it for family dinners, meal prep, or dropping off to someone who could use a homemade meal.

Creamy Million Dollar Chicken Casserole

A lot of million dollar chicken casserole recipes use canned cream soup, but I wanted this version to taste fresher while still keeping it easy and affordable. The sauce starts right in the skillet with butter, browned mushrooms, green onions, garlic, flour, broth, and milk, then I stir in cottage cheese, sour cream, and sharp cheddar for the creamy “million dollar” finish. Making the sauce from scratch lets me control the salt, seasoning, and ingredients, and it only adds a few extra minutes! Plus, searing the chicken and browning the mushrooms first gives the whole casserole a deeper, cozier flavor before it bakes up bubbly under those buttery cracker crumbs. 😋

Recipe Success Tips

1. Use leftover chicken if you’ve got it. Cooked diced, shredded, or rotisserie chicken all work here as a shortcut! Use about 3½-4 cups cooked chicken in place of the 1½ lbs. raw chicken, skip the searing step, and stir it into the sauce with the green onion tops.
2. Cook the flour for 1-2 minutes. After sprinkling the flour over the mushrooms and green onions, let it cook briefly to remove the raw flour taste and help create a smoother sauce for this easy million dollar chicken casserole.
3. Let the sauce thicken before baking. I gently simmer the broth and milk until the sauce lightly coats the back of a spoon. The butter and flour need a little heat to thicken the sauce properly and help the casserole bake up creamy instead of loose.
4. Prep it ahead of time. Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Wait to add the cracker topping until just before baking, so it stays crisp. Add a few extra minutes to the bake time if starting from cold.
5. Keep the focus on the creamy sauce. This million dollar chicken casserole is all about the creamy from-scratch sauce and buttery cracker topping. I like to serve it with rice on the side. If you want a chicken casserole with rice baked right in, try our chicken vegetable and rice casserole instead!

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Million Dollar Chicken Casserole

This Million Dollar Chicken Casserole recipe is made with tender chicken, mushrooms, a creamy homemade sauce, and crisp topping. No canned soup here!

Course Main Course

Cuisine American

Total Cost $9.91 recipe / $1.65 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings (2 cups each)

Calories 387kcal

Author Jennie Alley

Equipment

• Large 12" skillet
• 9×13'' Casserole Dish

Ingredients

For the Chicken

• 1½ lbs. chicken breasts boneless, skinless & cubed, $3.86*
• 1 Tbsp vegetable oil 0.5 oz., $0.04
• 1 Tbsp butter 14g, $0.11
• ½ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.04

For the Creamy Sauce

• 1 Tbsp butter 14g, $0.11
• 8 oz. mushrooms sliced, $1.76
• 4 green onions thinly sliced, (whites and greens separated) $0.48
• 3 garlic cloves minced, $0.21
• 2 Tbsp all-purpose flour 16g, $0.02
• 2 cups chicken broth 16 oz., $0.26**
• 1 cup whole milk 8 oz., $0.27
• ¼ cup full-fat cottage cheese 60g, $0.25
• ¼ cup sour cream 60g, $0.33
• ¾ cup sharp cheddar cheese shredded, (85g) $0.70***
• ½ tsp salt $0.04
• ¼ tsp black pepper freshly cracked, $0.04
• ½ tsp garlic powder $0.02
• ½ tsp onion powder $0.02

For the Topping

• 1 cup buttery crackers crushed, (128g, 1 sleeve) $1.20****
• 1 Tbsp butter melted, 14g $0.11

Instructions

• Gather and prep ingredients, and preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
• Heat oil and 1 Tbsp butter in a large skillet over medium heat.  Add cubed chicken, ½ tsp salt, ¼ tsp pepper, and sear for 4-5 minutes until lightly golden (it doesn't need to be fully cooked), and transfer to a plate and set aside.
• In the same skillet, melt 1 Tbsp butter and add sliced mushrooms, whites of green onions, and garlic, and cook for 6-8 minutes until softened and lightly browned.
• Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste and form a roux.
• Slowly whisk in chicken broth and milk. Simmer for 2-3 minutes until slightly thickened.
• Stir in cottage cheese, sour cream, cheddar cheese, garlic powder, onion powder, and remaining ½ tsp salt and ¼ tsp pepper. Stir until melted and smooth.
• Return the chicken to the skillet as well as the green parts of the onions. Stir until everything is coated.
• Pour the chicken and mushroom mixture into your prepared casserole dish.
• Crush the crackers in a zip-top bag using a rolling pin or similar tool. Toss with 1 Tbsp melted butter, then sprinkle evenly over the casserole.
• Cover the casserole dish loosely with foil. Bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden.
• Let it sit for 5-10 minutes before serving to allow the sauce to set slightly. Enjoy served sprinkled with extra green onion and over rice if desired.

See how we calculate recipe costs here.

Notes

*I always buy value packs of chicken breasts when I shop and individually freeze any I don’t use right away. It keeps this recipe budget-friendly and makes weeknight cooking much easier, as I can just thaw what I need!

**This recipe is tested and cost out using Better Than Bouillon. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.

***Sharp cheddar gives the sauce a bolder, cheesier flavor without needing a ton of extra cheese. I recommend shredding it yourself if you can. Pre-shredded cheese is coated with anti-caking agents to prevent clumping and doesn’t melt quite as smoothly into the sauce.

****You can use any buttery cracker you like, such as Ritz or the grocery store brand, like the Great Value buttery rounds from Walmart.

Make-Ahead Note: You can prepare the casserole filling and refrigerate it, covered, for up to 24 hours. Add the cracker topping right before baking. You may need to bake a few minutes longer if it’s going into the oven cold!

Nutrition

Serving: 1serving (about 2 cups) | Calories: 387kcal | Carbohydrates: 14g | Protein: 33g | Fat: 22g | Sodium: 1085mg | Fiber: 1g

how to make Million Dollar Chicken Casserole step-by-step photos

Gather all of your ingredients, then preheat the oven to 350°F (175°C). Also lightly grease a 9×13-inch casserole dish and set it aside.

Sear the chicken: Heat 1 Tbsp vegetable oil and 1 Tbsp butter in a large skillet over medium heat. Add 1½ lbs. cubed chicken breasts, ½ tsp salt, and ¼ tsp black pepper. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly golden on the outside. It doesn’t need to be cooked through yet, since it’ll finish baking in the casserole. Transfer the chicken to a plate and set it aside.

Cook the mushrooms and aromatics: In the same skillet, melt 1 Tbsp butter. Add 8 oz. sliced mushrooms, the white parts of 4 thinly sliced green onions, and 3 minced garlic cloves. Cook for 6-8 minutes, stirring occasionally, until the mushrooms soften, release their moisture, and start to brown. Those browned bits in the skillet add so much extra flavor to the sauce.

Add the flour: Sprinkle 2 Tbsp all-purpose flour over the mushroom mixture and stir well so everything is evenly coated. Cook for 1-2 minutes to remove the raw flour taste and help build the base for a smooth, creamy sauce.

Make the sauce: Slowly whisk in 2 cups chicken broth, followed by 1 cup whole milk. Keep whisking as you pour so the sauce stays smooth. Let it gently simmer for 2-3 minutes, or until it thickens slightly and lightly coats the back of a spoon.

Make it creamy and cheesy: Stir in ¼ cup full-fat cottage cheese, ¼ cup sour cream, ¾ cup shredded sharp cheddar cheese, ½ tsp garlic powder, ½ tsp onion powder, the remaining ½ tsp salt, and the remaining ¼ tsp black pepper. Stir until the cheese melts and the sauce looks creamy and well combined.

Add the chicken back in: Return the seared chicken to the skillet, along with the green parts of the sliced green onions. Stir until the chicken is coated in the sauce and everything is evenly mixed.

Transfer to the baking dish: Spoon the chicken and mushroom mixture into the prepared 9×13-inch casserole dish and spread it into an even layer. Make sure the chicken is tucked into the sauce so it finishes cooking evenly.

Make the cracker topping: Add 1 sleeve buttery crackers (128g) to a zip-top bag and crush them with a rolling pin until you have coarse crumbs (about 1 cup crushed).

Then pour 1 Tbsp melted butter into the bag with the crushed crackers.

Bake: Evenly sprinkle the cracker topping over the top of the casserole. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbling around the edges and the cracker topping is golden.

Let it rest before serving: Allow the casserole to sit for 5-10 minutes before serving. This gives the sauce a few minutes to settle so it scoops more neatly. I like to finish it with extra green onion and serve it over rice, but this is optional. Serve and enjoy!

What Else Can I Add?

I love this million dollar casserole as written, of course! But you can add whatever veggies you like, need to use up, found on sale, or have in season. Here are some delicious veggie add-ins to try:

• Peas: Stir frozen peas straight into the sauce when you add the chicken back to the skillet. They warm through quickly and add a pop of sweetness.
• Spinach: Sauté fresh spinach with the mushrooms until wilted, or stir thawed frozen spinach into the sauce after squeezing out as much liquid as possible.
• Broccoli: Blanch fresh broccoli florets first, then stir them into the filling before transferring everything to the casserole dish. Broccoli makes the casserole feel a little more veggie-forward and adds nice texture.
• Carrots: Blanch small diced or thinly sliced carrots before adding them to the filling so they soften enough in the oven.
• Bell peppers: Dice them small and sauté them with the mushrooms, green onion whites, and garlic. They add a brighter flavor and a extra color, especially if you use red, yellow, or orange peppers!

Serving Suggestions

This recipe for million dollar chicken casserole makes 6 servings (about 2 cups each), so spooning it over rice or egg noodles is an easy way to make it even more filling for a midweek dinner or meal prepping!

A simple salad is a really easy side to throw together while the casserole bakes and gives the plate a lighter contrast. I also love these balsamic roasted vegetables because they add a deeper roasted flavor alongside the casserole. Some sautéed vegetables (whatever is in season), are a quick stovetop option for something colorful and easy. Finish each serving with extra sliced green onions or a little more cheddar if you want even more flavor.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave, or warm a larger portion in a 325°F oven until heated through. If the cracker topping softens after storing, pop the casserole under the broiler for a few minutes to bring back some of that buttery crunch. You can also freeze this casserole for up to 2 months, but I recommend freezing it without the cracker topping for the best texture. Thaw overnight in the fridge before reheating.

Love Cozy Chicken Casseroles? Try These Recipes Next:

• This Chicken Vegetable Rice Casserole uses mostly pantry and freezer staples, which makes it such a helpful tight-grocery-week dinner!
• I’d serve our King Ranch Chicken Casserole when I want something cozy, cheesy, and a little more fun than plain chicken and veggies.
• Our Chicken and Biscuit Casserole keeps things simple with a creamy skillet filling and homemade biscuits baked right on top.

More Creamy Chicken Recipes

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Chicken Pot Pie Soup

$10.92 recipe / $1.82 serving

Chicken and Dumplings

$7.12 recipe / $1.18 serving

Creamy Asparagus Chicken

$9.63 recipe / $2.40 serving

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Greek Chicken

Need something easy and flavorful for dinner this week? This Greek Chicken is IT. I use my favorite yogurt marinade to make budget-friendly chicken pieces extra juicy and tender, with lemon, garlic, oregano, and parsley adding bright, Greek-inspired flavor throughout. The oven does most of the work, roasting the chicken until the edges are golden and the pan juices smell garlicky, tangy, and irresistible. I always make this recipe in the oven, but feel free to fire up the grill if the weather’s good! With over 200 5-star reviews and counting, it’s clear I’m not the only one who loves this easy Greek chicken. 😋

“This was SO good! I used boneless skinless thighs and it was juicy and tender. I broiled it for a few minutes to get a nice char and sprinkled some sea salt before serving. Can’t wait to make again, thanks!”

Stella

A Tried-and-True Greek Chicken Marinade

If you told me when I first posted this Greek marinated chicken recipe all the way back in 2013, how popular it would become, I wouldn’t believe you. It’s STILL one of my regular dinner rotations. The marinade starts with the same yogurt base I use in my chicken shawarma, but this version swaps the warm spices for bright lemon and savory herbs. It takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible.

I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Because there’s lemon juice in the marinade, I wouldn’t let it go longer than a day max. A short marinating time gives you tender, flavorful chicken, but too long can start to change the texture of the meat. Once marinated, you can grill the chicken over an electric or charcoal grill, or bake it in the oven like I do. Either way, you’ll get a super flavorful, juicy end product! And if you end up with leftovers, the chicken is perfect for turning into Greek chicken wraps with fresh veggies and hummus the next day!

Recipe Success Tips

1. I use bone-in chicken thighs and drumsticks because the dark, fattier meat is much more forgiving in the oven. You can also use chicken breasts if that’s what you’ve got. The yogurt marinade will help keep them juicy, but they can overcook more easily. I recommend pounding chicken breasts to about ½-¾ inch thick before marinating and baking at 425°F for 18-20 minutes, or until they reach 165°F, as we do in our baked chicken breasts recipe.
2. Marinate in the fridge. 30 minutes is enough to give this marinated Greek chicken great flavor, which keeps this recipe quick enough for a weeknight! For a deeper flavor, 4-12 hours is the sweet spot. I wouldn’t go longer than 24 hours because the lemon juice can start to break down the meat and make the texture mushy.
3. Don’t pour extra marinade over the chicken. I remember doing this the first time I made this recipe, but I later realized it made the chicken take longer to brown. Your chicken will already have plenty of flavor from sitting in the marinade, so no need to pour excess from the bag over top. Any leftover marinade from the bag should be thrown away as it touched raw chicken.
4. Check a few pieces for doneness. Bone-in chicken pieces can cook at slightly different speeds, so I always check more than one piece with an instant-read thermometer. The chicken is done when it reaches 165°F, and the juices run clear. Avoid touching the bone with the thermometer, since it can give a false reading.
5. Broil for more color. If your chicken is cooked through but looks a little pale, broil it for about 5 minutes at the end. Keep a close eye on it so it doesn’t burn! Greek yogurt can also affect browning because it’s thicker and sits on top of the chicken more, but it’ll still taste great.

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Greek Chicken

A tangy lemon and garlic marinade makes this Greek Marinated Chicken super fast and flavorful. Cook it in the oven or on a grill.

Course Main Course

Cuisine Greek

Total Cost $9.71 recipe / $1.21 serving

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Marinate Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 pieces

Calories 481kcal

Author Beth Moncel

Equipment

• Mixing bowl
• Zip Top Bag
• 9×13 Baking Dish

Ingredients

• 1 cup plain yogurt $0.64*
• 2 Tbsp olive oil $0.44
• 4 garlic cloves minced, $0.16**
• ½ Tbsp dried oregano $0.08
• 1 medium lemon $0.64
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.05
• ¼ bunch fresh parsley $0.20
• 3½ to 4 lbs. chicken pieces $7.48***

Instructions

• To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl.
• Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined.
• Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.
• Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
• After marinating for 30 minutes, preheat the oven to 375℉ in preparation to bake the chicken.
• Place the marinated chicken pieces in a large casserole dish (9×13). Bake the chicken (uncovered) in the preheated 375℉ oven for 45-60 minutes, or until golden brown on top and the internal temperature reaches 165℉.

See how we calculate recipe costs here.

Notes

*I prefer plain regular yogurt in marinades because it has more moisture than Greek yogurt, which helps loosen the marinade and coat the chicken more evenly. Greek yogurt will work if it’s what you have, but it’s thicker, so the marinade tends to sit more on the surface of the chicken.

**This recipe is extra garlicky. If you’re not into heavy garlic, try starting with two cloves instead of four.

***I use bone-in, skin-on chicken thighs and drumsticks (about 8-10 pieces, 3.5-4lb total). Boneless chicken thighs will work, but check for doneness after about 20 minutes. If using chicken breasts, pound them to ½-¾ inch thick, marinade them, and bake for 18-20 minutes at 425°F. Chicken should reach 165°F internally once cooked.

Marinade Note: A 30-minute fridge marinade adds plenty of flavor, but if you have time, a 4-12 hour marinade will make it even more flavorful! Don’t marinate longer than 24 hours, or the lemon can break down the chicken and soften it too much. Also, before baking, don’t pour excess marinade from the bag over the chicken, as this can affect browning. Discard any used marinade from the bag since it touched raw chicken.

Air Fryer Directions: I haven’t tested this recipe in the air fryer myself, but based on my air fryer chicken thighs method, this chicken should cook well at 400°F for about 18-22 minutes (if using bone-in chicken pieces). Shake off excess marinade first, don’t crowd the basket, flip halfway through, and cook until the chicken reaches 165°F.

Grill Directions: I’d follow our dry rubbed grilled drumsticks and thighs recipe for grilling this Greek chicken. Preheat your grill to 375°F (medium-high) and let the chicken come to room temperature for 10 minutes. Grill on both sides for about 15 minutes until the internal temperature reaches 165°F. Larger thighs may need 5 more minutes on each side to cook through. Enjoy!

Nutrition

Serving: 1chicken piece | Calories: 481kcal | Carbohydrates: 3g | Protein: 38g | Fat: 34g | Sodium: 300mg | Fiber: 0.3g

how to make Greek Marinated Chicken step-by-step photos

Gather all of your ingredients.

Prepare the marinade: Combine 1 cup plain yogurt, 2 Tbsp olive oil, ½ Tbsp dried oregano, 4 minced garlic cloves, ½ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

Add the zest from 1 lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.

Roughly chop a handful (about ¼ bunch) fresh parsley.

Add the chopped parsley to the marinade and stir to evenly combine.

This is your finished Greek-style marinade (or a REALLY awesome dip!). I love this with fresh cut veggies and chips when I’m not making this easy chicken recipe!

Marinate the chicken: Add 3½ to 4 lbs. chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes. Preheat your oven to 375°F.

For an even stronger flavor, you can marinate this chicken for 4-12 hours in the fridge. I’d avoid going past 24 hours, since the lemon juice can affect the texture of the chicken.

Bake: Place the marinated chicken pieces in a large casserole dish (9×13). Don’t pour any excess marinade from the bag over the chicken, as this can stop it from browning well in the oven. Throw away any leftover marinade from the bag. It can’t be reused since it’s been in contact with raw chicken.

Bake the chicken, uncovered, in a preheated 375℉ oven for 45-60 minutes, or until it is golden brown. It’ll smell SO good!

Serve your Greek marinated chicken with all your favorite sides (I share my favorites below!) and enjoy.

Serving Suggestions

I always serve this Greek marinated chicken with my lemony cucumber and couscous salad, which is the perfect cold summer side, and incorporates both starches and vegetables into the meal. Two birds with one stone! This recipe makes about 8-10 pieces of chicken (3.5-4 lbs. total), so it’s great for feeding a group or stretching into leftovers for the week. You can easily halve the recipe if needed, or plan on 1-2 pieces per person, depending on the size of the chicken and what you’re serving with it. I love it with fluffy rice or creamy mashed potatoes to soak up all of those garlicky, lemony pan juices. For a crisp, colorful side, try it with a Greek salad or my crisp Mediterranean coleslaw for the perfect summer dinner.

I also like to slice any leftovers and tuck them into a Greek chicken wrap, pile them over a salad, or add them to a rice bowl with veggies and feta!

Storage & Reheating

Store any leftover cooked Greek marinated chicken in an airtight container in the fridge for up to 3-4 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven until heated through. You can also reheat smaller portions in the microwave, or pull the chicken off the bone and warm it in a skillet on the stovetop until hot.

You can also freeze the cooked chicken for up to 3 months. Thaw it overnight in the refrigerator before reheating so it warms evenly and avoids drying out.

Try These Greek Chicken Recipes Next:

• My Sheet Pan Greek Chicken and Vegetables is an easy meal prep dinner because the roasted chicken, veggies, and rice hold up well in the fridge!
• Greek Chicken and Orzo uses boneless chicken thighs, which stay juicy and add extra flavor to the pasta as it simmers.
• This Greek Chicken Pasta Salad is a full-meal pasta salad with garlicky marinated chicken thighs, fresh vegetables, tangy feta, and plenty of lemony oregano dressing.

More Easy Baked Chicken Recipes

Oven Roasted Chicken Breasts

$7.69 recipe / $1.92 serving

Baked Chicken Drumsticks

$4.82 recipe / $0.80 serving

Garlic Butter Baked Chicken Thighs

$6.03 recipe / $1.21 serving

Baked Chicken Wings

$10.35 recipe / $3.45 serving

Our Greek Marinated Chicken recipe was originally published 6/22/13. We have updated it to be the best it can be and republished 5/20/26.

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