Baked Crack Chicken

The creamy combination of chicken, cheese and crispy bacon make this baked crack chicken a great weeknight dinner.

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This irresistible baked crack chicken is delicious! Melty cheese, bacon, and creamy sauce make these tender chicken breasts over-the-top delicious.

Baked Crack Chicken Ingredients

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You’ll need:

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

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.

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. 

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.

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.

MORE CHICKEN RECIPES

Chicken Dinner Ideas

Ritz Cracker Chicken

Chicken Dinner Ideas

Lemon Chicken

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 baked 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.

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Baked Crack Chicken

5 from 43 votes

The creamy combination of chicken, cheese and crispy bacon make this baked crack chicken a great weeknight dinner.

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

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Ingredients

  

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

• 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.
• 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.
• 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

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