Crack Chicken Casserole Recipe
This Crack Chicken Casserole is a creamy, cheesy, and savory baked dish featuring tender chicken breast, smoky bacon, elbow macaroni, and a rich sauce made with cream cheese, sour cream, and ranch seasoning. The combination of melted cheddar cheese and cooked onions brings the perfect balance of flavor and comfort to this crowd-pleasing casserole.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta and Chicken
- 1½ cups dry elbow macaroni
- 3 cups cooked skinless, boneless chicken breast, cubed
Bacon and Vegetables
- 16 slices bacon, cooked and diced (measures 1½ cups once cooked)
- 1 small yellow onion, diced
- 1 green onion, sliced thin
Sauce and Seasonings
- 3 tablespoons butter
- 10.5 oz can cream of chicken soup, undiluted
- 2 cups sour cream
- 4 oz cream cheese, softened
- ¼ cup milk or half-and-half
- 1 ounce packet ranch dressing seasoning
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
Cheese
- 3 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit and lightly spray a 9×13-inch baking dish to prevent sticking.
- Cook the macaroni: Fill a medium saucepan about three-quarters full with water and bring it to a low rolling boil. Add the dry elbow macaroni and cook until al dente. Drain the pasta and set it aside.
- Sauté the onions: In a medium skillet, melt the butter over medium-high heat. Add the diced yellow onion and cook, stirring frequently with a wooden spoon, for 5 to 7 minutes until the onions are translucent and beginning to turn golden brown. Remove from heat.
- Prepare the creamy sauce: In a medium mixing bowl, combine the softened cream cheese, undiluted cream of chicken soup, sour cream, milk (or half-and-half), and ranch dressing seasoning packet. Using a handheld mixer on medium speed, blend until the mixture is creamy and smooth.
- Season the sauce: Lower the mixer speed to low and add kosher salt, black pepper, and onion powder. Mix thoroughly until all ingredients are well incorporated.
- Combine casserole ingredients: Transfer the sauce to a large mixing bowl and fold in the cooked elbow macaroni, cubed chicken breast, sautéed onions, 1½ cups shredded cheddar cheese, and ¾ cup cooked diced bacon. Stir gently with a wooden spoon until everything is evenly mixed.
- Assemble the casserole: Pour the chicken and pasta mixture into the prepared baking dish, spreading it out evenly.
- Add toppings: Sprinkle the remaining shredded cheddar cheese, the rest of the cooked bacon, and the thinly sliced green onion evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the cheese on top is melted, bubbly, and gooey.
Notes
- Storage in the fridge: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. This dish tastes excellent as leftovers.
- Freezing: This casserole freezes well. Use a freezer-safe dish or container, cover tightly, and freeze for up to 2 months.
- Reheating: Reheat leftovers in the microwave until warm. To bake from frozen, cook at 350 degrees Fahrenheit for about 1 hour or until heated through.
Keywords: crack chicken casserole, creamy chicken casserole, cheesy chicken macaroni bake, bacon chicken casserole, ranch chicken casserole
Find it online: https://busyrecipe.com/crack-chicken-casserole-recipe/