Crack Chicken Casserole
This Crack Chicken Casserole is the ultimate comfort food made with tender shredded chicken, crispy bacon, ranch seasoning, creamy cheese sauce, and melted cheddar cheese. It's an easy, family-friendly dinner that's perfect for busy weeknights, meal prep, or potlucks.
Servings: 8
Calories: 595kcal
Ingredients
- 3 cups cooked shredded chicken
- 2 cups cooked penne or rotini pasta
- 8 ounces cream cheese softened
- 1 cup sour cream
- ½ cup whole milk
- 1 packet 1 ounce ranch seasoning mix
- 2 cups shredded cheddar cheese divided
- 1½ cups cooked bacon crumbled (about 8 slices), divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 green onions sliced
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the cream cheese, sour cream, milk, ranch seasoning, garlic powder, onion powder, and black pepper until smooth and creamy.
- Add the shredded chicken, cooked pasta, 1½ cups shredded cheddar cheese, and most of the crumbled bacon (reserve some for topping). Stir until everything is evenly coated.
- Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula.
- Sprinkle the remaining ½ cup cheddar cheese evenly over the casserole, followed by the reserved bacon.
- Bake uncovered for 25–30 minutes, or until the casserole is hot, bubbly, and the cheese is melted. Broil for 2–3 minutes for a golden top if desired.
- Remove from the oven and let the casserole rest for 5–10 minutes. Sprinkle with sliced green onions and chopped parsley.
- Serve warm with garlic bread, a green salad, roasted vegetables, or dinner rolls.
Notes
- Rotisserie chicken is perfect for saving time.
- Cook the pasta just until al dente so it doesn't become mushy during baking.
- Freshly shredded cheddar cheese melts more smoothly than pre-shredded cheese.
- Add steamed broccoli or spinach for extra vegetables.
- This casserole can be assembled a day ahead and refrigerated until ready to bake.
- Leftovers reheat beautifully.
Nutrition (Per Serving)
- Calories: 595 kcal
- Carbohydrates: 21g
- Protein: 35g
- Fat: 40g
- Saturated Fat: 18g
- Cholesterol: 145mg
- Sodium: 980mg
- Potassium: 480mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 890 IU
- Vitamin C: 2mg
- Calcium: 395mg
- Iron: 2mg