Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Baked Crack Chicken

close up overhead shot of Baked Crack Chicken garnished with bacon and green onions in a baking dish
The creamy combination of chicken, cheese and crispy bacon make this baked crack chicken a great weeknight dinner.
Jump to Recipe
Table of Contents
  1. BAKED CRACK CHICKEN INGREDIENTS
  2. HOW TO MAKE THIS BAKED CRACK CHICKEN RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This baked crack chicken is so addictive, you will be hooked! Melty cheese, bacon and creamy sauce make these tender chicken breasts over-the-top delicious.

If you can’t get enough of this tasty, creamy combo of simple ingredients from this delicious dish, check out our slow cooker crack chicken recipe. Our chicken bacon ranch casserole is another family favorite.

BAKED CRACK CHICKEN INGREDIENTS

You’ll need:

  • 4 (6-8 ounce) boneless skinless chicken breasts
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 tablespoon ranch seasoning mix (from a packet of dry ranch seasoning mix)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 ounces cream cheese, room temperature
  • ½ cup canned cream of chicken soup
  • ¼ cup sour cream
  • 1 cup shredded Monterey jack cheese
  • 1½ cups shredded sharp cheddar cheese, divided
  • ¾ cup cooked chopped bacon, divided
  • 2 tablespoons chopped green onion, optional garnish

PRO TIP:

Be sure NOT to use the pre-shredded cheeses. They have additives added in the bags to prevent clumping, and they do not melt as well as a block of cheese that you shred yourself.

SUBSTITUTIONS AND ADDITIONS

CHEESE: Colby Jack cheese is a great alternative to the Monterey jack and cheddar cheese combo. Also, all cheddar cheese tastes great too in this easy recipe.

CHICKEN: You could also use boneless skinless chicken thighs in this crack chicken bake  if your family prefers dark meat.

BACON: You can use regular or thick cut bacon in this great recipe.

kitchen tools you actually need

HOW TO MAKE THIS BAKED CRACK CHICKEN RECIPE

STEP ONE: Preheat oven to 375°F. Lightly spray a 9×13 casserole dish with cooking spray.

STEP TWO: Place chicken breasts in an even layer on the bottom of your prepared baking dish. Evenly sprinkle the salt and pepper on top of your chicken breasts. Set aside.

PRO TIP:

If your chicken pieces are not a uniform size, that is ok; just cut them into even-sized pieces. You want your chicken pieces as evenly sized as possible so that they cook evenly when baked.

STEP TWO: In a medium skillet, saute your onion and garlic on medium heat just until it is translucent and beginning to soften. This will take 2 to 3 minutes.

STEP THREE: Once your onions and garlic are cooked, add your cream of chicken soup, cream cheese and dry ranch dressing mix. Stir them until the cream cheese is melted and all the ingredients are completely incorporated.

STEP FOUR: Turn off the heat to your skillet and add your sour cream and ½ cup of shredded cheddar cheese. Stir until smooth and creamy.

STEP FIVE: Divide your cream cheese mixture evenly and top each chicken breast. Spread out the cream cheese mixture so that your chicken breasts are completely covered. Top your cream cheese-covered chicken with ½ cup of your cooked and chopped bacon pieces.

STEP SIX: With your remaining cheddar and Monterey jack cheese, evenly cover your chicken breast.

STEP SEVEN: Cover your dish with aluminum foil and bake for 20 minutes.

STEP EIGHT: Remove your aluminum foil and sprinkle the cheesy chicken breasts with the remaining ¼ cup of cooked and chopped bacon bits. Continue to bake for another 20 minutes, uncovered, or until your chicken is cooked through (160°F internal temperature) and your cheese is melted and bubbly.

STEP NINE: Allow your baked crack chicken to rest for 5 minutes before serving. 

PRO TIP:

At this point, you can add your chopped green onions for garnish on top of your baked crack chicken casserole if desired.

HOW TO SERVE

This baked ranch chicken would make a great dinner with a side of steamed vegetables or green beans and a baked potato. Everyone will love the creamy, rich texture of this ultimate dish.

STORAGE

IN THE FRIDGE: This chicken dish is best served hot from the oven so that it stays all gooey and melty. You can store leftover chicken in a covered container or covered in plastic wrap, in the refrigerator, for up to 3 days.

IN THE FREEZER: Store your cooled crack chicken in an airtight container in the freezer for up to three months.

These crack chicken breasts are made with simple ingredients that combine to create an incredibly delicious dinner. The whole family will be begging for this meal once they get a taste of how rich and tasty it is.

FREQUENTLY ASKED QUESTIONS

Can I use chicken thighs in this recipe?

This creamy dish would taste delicious with either chicken breasts or chicken thighs if your family prefers dark meat.

Can I make this dish ahead of time?

This creamy chicken casserole is a fantastic make-ahead meal. Prepare and assemble it in the casserole dish and put it in the fridge until you are ready to bake it.

Can I freeze this casserole?

This dish can be frozen for up to three months. Make sure to thaw completely before heating it up.

MORE RECIPES YOU’LL LOVE

Get Recipes on Pinterest

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up overhead shot of Baked Crack Chicken garnished with bacon and green onions in a baking dish

Baked Crack Chicken

5 from 1 vote
The creamy combination of chicken, cheese and crispy bacon make this baked crack chicken a great weeknight dinner.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 4 chicken breasts boneless skinless (6 to 8 ounces)
  • 1 cup onion chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon ranch seasoning from the packet of dry seasoning mix
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 ounces cream cheese room temperature
  • ½ cup cream of chicken soup
  • ¼ cup sour cream
  • 1 cup Monterey jack cheese shredded
  • cups sharp cheddar cheese shredded, divided
  • ¾ cup bacon cooked and chopped, divided
  • 2 tablespoons green onion chopped, optional garnish

Instructions
 

  • Preheat oven to 375*F. Lightly spray a 9×13 casserole dish with cooking spray.
  • Place your chicken breast in an even layer on the bottom of your prepared dish. Evenly sprinkle the salt and pepper on top of your chicken breast. Set aside.
  • In a medium skillet, saute your onion and garlic on medium heat just until it is translucent and beginning to soften. This will take 2 and 3 minutes.
  • Once your onions and garlic are cooked, add your cream of chicken soup, cream cheese and dry ranch seasoning mix. Stir them until the cream cheese is melted and all the ingredients are completely incorporated.
  • Turn off the heat to your skillet and add your sour cream and ½ cup of the shredded cheddar cheese. Stir until smooth and creamy.
  • Divide your cream cheese mixture evenly and top each chicken breast. Spread out the cream cheese mixture so that your chicken breasts are completely covered. Top your cream cheese-covered chicken with ½ cup of your cooked and chopped bacon pieces.
  • With your remaining cheddar and Monterey jack cheese, evenly cover your chicken breast.
  • Cover your dish with aluminum foil and bake for 20 minutes.
  • Remove your aluminum foil and sprinkle the cheesy chicken breasts with the remaining ¼ cup of cooked and chopped bacon. Continue to bake for another 20 minutes, uncovered, or until your chicken is cooked through (160*F internal temperature) and your cheese is melted and bubbly.
  • Allow your Baked Crack Chicken to rest for 5 minutes before serving. Garnish with copped green onions if desired

Notes

PRO TIP: Be sure NOT to use the pre-shredded cheeses. They have additives added in the bags to prevent clumping, and they do not melt as well as a block of cheese that you shred yourself.
 
PRO TIP: If your chicken pieces are not a uniform size, that is ok; just cut them into even-sized pieces. You want your chicken pieces as evenly sized as possible so that they cook evenly when baked.
 
PRO TIP: At this point, you can add your chopped green onions for garnish on top of your baked crack chicken casserole if desired.

Nutrition

Calories: 951kcal | Carbohydrates: 12g | Protein: 75g | Fat: 65g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 1914mg | Potassium: 1159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1476IU | Vitamin C: 7mg | Calcium: 607mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤