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Crack Chicken Casserole Recipe
Crack chicken casserole is cheesy, creamy, and loaded with tasty ingredients that create a delicious meal that hits the spot every time.
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Crack Chicken Casserole is the ultimate comfort food. It combines creamy cheese, savory chicken, and crispy bacon all in one dish. Perfect for a family dinner or a potluck, this casserole is a crowd-pleaser. The real magic lies in the secret ingredient – a hidden layer of ranch seasoning that takes this dish to the next level!
Our recipe developers have made several versions of this recipe to ensure that each bite is perfectly sauced, the chicken is tender and the bacon stays crispy.
You Will Love this Crack Chicken Casserole Recipe
It’s always nice to have a quick and simple casserole recipe on hand for a quick meal when things get busy around the house. The tender chicken, crispy bacon, and gooey cheese make this crack chicken casserole the ultimate comfort food.
Cheesy Crack Chicken Casserole ingredients
You’ll need:
- 1½ cups of dry elbow macaroni
- 3 tablespoons of butter
- 1 small yellow onion, diced
- 2 cups of sour cream
- 4 ounces of cream cheese, softened
- 1 (10.5-ounce) can of cream of chicken soup, undiluted
- ¼ cup of milk or half-and-half
- 1-ounce ranch dressing seasoning packet
- 1 teaspoon of kosher salt
- ½ teaspoon of black pepper
- 1 teaspoon of onion powder
- 3 cups of skinless boneless chicken breast, cooked and cubed
- 3 cups of shredded cheddar cheese, divided in half
- 16 slices of bacon, cooked and diced (1½ cups once cooked)
- 1 green onion, sliced thin
PRO TIP:
There are so many options for cooked chicken. You could even use leftover rotisserie chicken or cook up a chicken breast at home.
How To Make Crack Chicken Casserole
STEP ONE: Preheat the oven to 375°F.
STEP TWO: Lightly spray a 9×13 casserole dish with cooking spray.
STEP THREE: Fill a medium-sized saucepan ¾ of the way full with water. Bring to a low rolling boil and add in the elbow macaroni.
Cook macaroni until it is al dente. Drain the macaroni and set it aside.
OUR RECIPE DEVELOPER SAYS
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
STEP FOUR: In a medium-sized skillet, add the butter and diced onions.
Cook over medium to high heat, stirring the onions with a wooden spoon to ensure even cooking for about 5 to 7 minutes.
They should be translucent and starting to turn golden/light brown. Remove from the heat and set aside.
STEP FIVE: In a medium-sized mixing bowl, add the softened cream cheese, sour cream, cream of chicken soup, the milk or half-and-half, and the 1-ounce package of ranch seasoning powder.
STEP SIX: Using a handheld mixer, combine the sour cream mixture on medium speed until creamy.
STEP SEVEN: Continue mixing on low and add the kosher salt, black pepper, and onion powder. Mix until well combined.
STEP EIGHT: Transfer the sour cream mixture to a large mixing bowl.
Add the cooked macaroni, cubed chicken breast, cooked yellow onion, 1½ cups of cheddar cheese, and ¾ cup of cooked bacon.
Using a large wooden spoon, stir until all the ingredients are completely combined.
STEP NINE: Pour the chicken mixture into the prepared baking dish and spread evenly.
STEP TEN: Sprinkle the remaining shredded cheddar cheese, bacon, and thinly sliced green onions on top of the chicken mixture.
STEP ELEVEN: Bake for 35 to 40 minutes, until the top layer of cheese is melted and gooey.
Chicken Crack Casserole Substitutions & Additions
PASTA: Any type of small pasta noodle could be used. Penne, bowties, rotini, rigatoni, ziti, egg noodles, or shells are some that would work great.
BACON: You can cook fresh bacon (use our oven-baked bacon recipe) and dice it yourself or use store-bought bacon bits.
CREAM CHEESE & SOUR CREAM: For both of these, you can use low-fat versions or full-fat. You can also substitute the sour cream with Greek yogurt if you’d like.
SHREDDED CHEESE: You can make your own shredded cheddar cheese by shredding a block of cheese.
You could also swap out the cheddar cheese for various different types of cheese, such as Colby Jack, provolone, gouda, or Monterey Jack.
CREAM SOUP: You could use another cream soup in place of the cream of chicken if you prefer.
How to Serve Crack Chicken Casserole
Serve this cheesy crack chicken casserole as a main dish alongside:
We love having easy casseroles to make on a busy night. Be sure to check out our chicken bacon ranch casserole and chicken and rice casserole. Both of them are quick and tasty dinner dishes.
MORE CASSEROLE RECIPES
How to Store Cracked Chicken Casserole
IN THE FRIDGE: Store leftovers of this crack chicken pasta bake in an airtight container and place them in the fridge for four to five days.
IN THE FREEZER: To freeze this ranch chicken casserole, make sure that you have your casserole in a freezer-safe dish.
Then, cover it tightly in aluminum foil and freeze it for up to two months. When you’re ready to enjoy, bake it frozen at 350°F for one hour.
Cracked Chicken Casserole FAQs
Can I buy cooked chicken and use it in this recipe?
There are lots of choices when it comes to what kind of chicken you use in this casserole.
You can cook the chicken ahead of time at home to use in this casserole, or you can buy a rotisserie chicken or other store-bought, cooked chicken to use instead.
Why is it called crack chicken?
There are two reasons why the chicken is often referred to ask “crack” chicken.
First, there is a seasoning with the brand name “Crack Chicken” that is available in the Michigan area that is often used to season this recipe.
Secondly, the delicious combination of cheese, chicken, and bacon is so good, it is addictive.
Why is my crack chicken watery?
Your crack chicken may turn out watery if you are using either frozen chicken or chicken that hasn’t been air chilled. The chicken will hold excess moisture, resulting in a watery dish.
Crack Chicken Casserole
Crack chicken casserole is cheesy, creamy, and loaded with tasty ingredients that create a delicious meal that hits the spot every time.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Ingredients
- 1½ cups dry elbow macaroni
- 3 tablespoons butter
- 1 small yellow onion, diced
- 2 cups sour cream
- 4 ounces cream cheese, softened
- 10.5 ounces cream of chicken soup, undiluted
- ¼ cup milk or half-and-half
- 1 ounce ranch dressing seasoning packet
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 3 cups shredded cheddar cheese, divided in half
- 3 cups skinless boneless chicken breast, cooked and cubed
- 16 slices bacon, cooked and diced (this measures 1½ cups once cooked)
- 1 green onion, sliced thin
Instructions
- Preheat the oven to 375°F.
- Lightly spray a 9×13 baking dish.
- Fill a medium-sized saucepan ¾ of the way with water. Bring to a low rolling boil and add the elbow macaroni. Cook the macaroni until it is all done. Drain the macaroni and set it aside.
- In a medium-sized skillet, add the butter and diced onions. Cook over medium to high heat, stirring the onions with a wooden spoon to ensure even cooking for about 5 to 7 minutes. They should be translucent and starting to turn golden/light brown. Remove from the heat and set aside.
- In a medium-sized mixing bowl, add the softened cream cheese, cream of chicken soup, sour cream, milk or half-and-half, and package of ranch dressing powder.
- Using a handheld mixer, combine the sour cream mixture on medium speed until creamy.
- Continue mixing on low and add the kosher salt, black pepper, and onion powder. Mix until well combined.
- Transfer the sour cream mixture to a large mixing bowl. Add the cooked macaroni, cubed chicken breast, cooked yellow onion, 1½ cups of cheddar cheese, and ¾ cup of cooked bacon. Using a large wooden spoon, stir until all the ingredients are completely combined.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining shredded cheddar cheese, bacon, and the thinly sliced green onion.
- Bake for 35 to 40 minutes, until the top layer of cheese is melted and gooey.
Video
Notes
- There are so many options for cooked chicken. You could even use leftover rotisserie chicken or cook up a chicken breast at home.
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
Nutrition
Calories: 566kcal | Carbohydrates: 20g | Protein: 43g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 156mg | Sodium: 1422mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1895IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 5mg
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Comments
SonyMyers says
Just made this for dinner. Replaced the pasta with 2 cups of Minute Rice. Absolutely delicious! This will be going into my recipe book 100%
JoAnn says
Making your chicken recipe today prior to watching Lenore’s FB live tonight 😁
Wendy says
Absolutely love this recipe made many times it’s a household family favorite!
Kristen Brown says
Love this recipe, but it’s a little tangy for me. If I wanted to use less sour cream should I add in more milk?
Layne Kangas says
Hi, Kristen – we haven’t tried that so I’m not sure if it would change the consistency. A little extra should do fine!
Louise says
Very good. Boiled pasta in larger pot, then used it to saute onions. After cooling followed the steps using the same pot. Cut down on mixing bowls.