Description
This Crack Chicken Casserole is a quick, crowd-pleasing comfort food featuring tender shredded chicken, creamy cheese, crispy bacon, and savory ranch flavor. Blended with creamy soup and smooth sour cream, then baked to golden perfection with a cheesy topping, it’s an easy weeknight dinner or potluck winner everyone will love.
Ingredients
Units
Scale
-
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 packet ranch seasoning mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups cooked pasta
- 1/2 cup cooked bacon, crumbled
- 1/2 cup green onions (optional)
-
Cheese
- 2 cups shredded cheddar cheese (divided: 1 cup for casserole, 1 cup for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Mix the Creamy Base: In a large bowl, combine the softened cream cheese, ranch seasoning mix, condensed cream of chicken soup, sour cream, and milk. Stir well until the mixture becomes smooth and creamy with no lumps.
- Add Proteins and Pasta: Fold in the cooked shredded chicken, 1 cup of shredded cheddar cheese, crumbled bacon (reserve some for topping), and cooked pasta. Stir until all ingredients are thoroughly mixed and well-coated in the sauce.
- Assemble the Casserole: Pour the prepared mixture into the greased baking dish. Spread it out evenly with a spatula. Sprinkle the remaining 1 cup cheddar cheese and reserved bacon evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is hot, bubbly, and the cheese topping is fully melted and slightly golden.
- Garnish and Serve: Remove the casserole from the oven and let it cool briefly. If desired, sprinkle with sliced green onions for added flavor and color before serving.
Notes
- For a crunchy topping, combine 2 cups Ritz cracker crumbs with ⅓ cup melted butter and sprinkle this mixture over the casserole in place of the 1 cup shredded cheddar cheese before baking.
- Substitute 4 cups shredded rotisserie chicken for the cooked chicken if you want to save time and add extra flavor.
- You can make this casserole ahead and refrigerate before baking, then cook as directed when ready to serve.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Feel free to add vegetables like peas or broccoli for a nutritional boost.
Nutrition
- Serving Size: 1/12 casserole
- Calories: 380
- Sugar: 3g
- Sodium: 790mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg
