August 12, 2024
Review RecipeCrack Chicken Casserole Recipe
Table of Contents
- You Will Love this Crack Chicken Casserole Recipe
- Cheesy Crack Chicken Casserole ingredients
- How To Make Crack Chicken Casserole
- Chicken Crack Casserole Substitutions & Additions
- How to Serve Crack Chicken Casserole
- How to Store Cracked Chicken Casserole
- Cracked Chicken Casserole FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
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
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.
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.
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.
More Recipes You’ll Love
Crack Chicken Casserole
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.
Comments
Tom says
Hi, my name is Tom and this recipe was sounding really good until it just ended on number 6 of the instructions. I would love to try this, only I’m not really sure how to put it all together and how long it cooks for. Could you please send me the whole recipe with all the instructions. Thank you 😊
Layne Kangas says
Hi, Tom – I’m so sorry for the mistake! We’ve updated the recipe card to include the full recipe now. Enjoy 🙂
Gloria says
My husband LOVES this casserole and always has seconds!
Jahanel Neal says
Hello! I’m making this recipe right now; it sounds and smells amazing so far. I might have missed it but I don’t see in the directions where I am supposed to add the cooked onions in. ?? I just added it into the mixture at the Same time as the noodles. Is that correct?
Please advise. Can’t wait to try this tonight!!!
Thanks,
Jahanel
Layne Kangas says
Hey, there – I add them with the chicken and bacon to the sauce.
Bailey Mason says
Hello, I’d love an example on how to cook the chicken. It just says to use cooked chicken but all I have is raw chicken breasts. Do you just sauté them? Thanks
Layne Kangas says
Hi, Bailey – there are a lot of different ways you can prepare the chicken. You can try this oven baked chicken! Enjoy!
Connie says
I don’t see the soup added? Does it need to be in?
Layne Kangas says
Hi, Connie – you add it in step five.
Layne Kangas says
Whoops, it was wrong, thanks for catching it! I just updated! 🙂
Debbie says
Can I substitute cream of mushroom for the cream of chicken?
Layne Kangas says
Yes! Enjoy.
LeAnn says
I made this with fresh broccoli instead of pasta for a lower carb version and man was it a HIT. So so creamy and delicious. These flavors marry so well together, thank you for the recipe!
Elizabeth Hayes says
What could I use for a substitute for the cream of chicken soup?
Layne Kangas says
You can use another cream soup if you’d prefer!
Karen Byers says
I made this casserole tonight for dinner for the first time. It was a big hit!!! It definitely is an indulgent to half once in awhile. It is sooooo good!!!
Catherine says
This was a true feel good dinner. Was lengthy to prepare but was well worth it! Family loved it!
Jennifer Browning says
Awesome website and delicious recipes!! Thank you!!! 🥰🙌🏻🤗
Jerri Veltri says
I added diced green chilis and ted with more crumbled bacon. Garnished with sliced grren onion and cilantro. Superb!
Stephanie Northern says
LOVE this recipe!!! I use rotisserie chicken for easy prep on a work day ❤❤❤
Karen williams says
It looks awesome, something to make when my family comes to vist. I think I would use less bacon
Lynne Ross says
With this dish, that sounds wonderful, I would serve a side salade and a baked sweet potato.
Lisa A Stebbins says
I would use rotisserie chicken, looks so yummy!!
Cathy says
I have made this recipe using my own baked chicken as the base. One of my family (looking at you middle daughter) does not like bacon – I KNOW who doesn’t like bacon!; so I don’t add it and I am closely monitoring my sodium intake so I use a low sodium cr “cream of” soup or I just use a homemade roux that I mix up when I saute the onions.
I use a mixture of cheddar and hot pepper cheese.
So GOOD!
Christy Jenuwine says
Wow! This looks amazing and delicious! I’m definitely putting this on the menu for the week ahead. It looks so creamy. I would probably use a blend of cheeses and stick with the elbow pasta but honestly I don’t think you could go wrong either way! Thanks for sharing this recipe!
Waya says
Def gonna try this! I might try egg noodles instead of elbow though. Looks delicious!
Laura Yarzebinski says
This sounds very good! I like the fact you can use a variety of chicken for it. I love bacon. So this sounds delicious!
Barb Hughes says
I will get Making this but I’ll switch out the cheddar cheese and use feta for more tang
Donna Englestad says
I am going to use leftover rotisserie chicken to make this. What a great use of leftovers.
Sandi says
I have never made crack chicken casserole. Looks delicious!
Lisa says
I haven’t ever made this but can’t wait to, it looks so good!
Annie says
I’ve made this lots of time my kids absolutely love it!!!!! And they are picky eaters!!!
Jennifer Merritt says
This recipe is delicious! I love this website and recipes!
Rick Salzsauler says
Looks very tasty! Will definitely give it a try
Marisa says
I have never made this before.
I think I would use chicken breasts
I’m feeling cavatapi pasta
Extra bacon always
I’d serve everything bagel bread (Walmart sells it)
Daryl Byers says
I’ve made this casserole countless times. I add extra ranch seasoning because the cream cheese seems to cancel it out.
Leonie Anders says
I, personally, would use Velveeta cheese.
Amy says
I love the ease of using canned chicken for a recipe like this one.
Lori A Pennington says
I make it a lot with mashed potatoes and gravy it is so delicious…….
Wanda Hendrick says
I will use rotisserie chicken when I fix this recipe.
JENNIFER says
I maske this recipe regularly! It’s a favorite in our house!!
Vicki in Birmingham says
I have never made this casserole before, but after reading the recipe and looking at the photos of it, it is now on my list of things to cook this month. Thank you for sharing!
Deirdre says
Looks delicious! I love having a casserole ready for my kids to pop in the oven when I work evenings. I think I’d use half cheddar and half mozzarella for the cheese. And swap out the elbow pasta for rotini, I love the way that noodle holds the sauce in the spirals. Thanks!
Pam says
I think some penne pasta would be perfect in this recipe – plus maybe some mozzarella for extra cheesiness.
Mariellen J MacKay says
This recipe looks so delicious. I have never made it before, but it looks really easy and really yummy. Making it for sure! I love getting these recipes!
Christy says
I have never made this recipe before. I will try this recipe at a family gathering. It sounds as though it would be a very flavorful dish. I will probably use the rotisserie chicken.
Charlotte says
I use a rotisserie chicken, they are convenient and easy . This is a tasty casserole that the whole family enjoys.
Norma says
I am definitely going to make this!!!
Karen Critcher says
I have not tried this recipe yet. I would work in a bit of tobasco sauce to spice it up.
VA says
I HAVE NOT MADE THIS YET, BUT IT LOOKS SIMPLE AND TASTY.
I WOULD USE CHICKEN I HAVE COOKED AND CUT UP.
ROTISSERIE CHICKEN ALWAYS SOUNDS SIMPLE AND CAN BE SEASONED NICELY, BUT TO ME IT IS A HASSLE TO GET ENOUGH TO USE IN A RECIPE.
THANKS FOR SHARING THIS ONE.
Brian says
Sounds like a really tasty dish. Will definitely give it a go.
Darla Blilie says
I would use rotini pasra !
Christine says
I would make this with rice not pasta
Elisha says
I’ve never had this casserole but it looks simple and delicious. I will be trying it this week!
Rhonda says
I make a recipe of Crack Chicken Soup that is very similar to this. Family love it so I am sure this recipe will be a hit also. For a change I would use the bowtie pasta in it. I love the rotisserie chicken so I think I would use the garlic pepper one in the casserole.
Thank you for all your great recipes.
Rhonda P
Mary Reeves says
I am making this for a baby shower gift. I think the parents will really appreciate it after the baby gets here.
Renee C says
Looks delicious, haven’t tried but will this weekend. Going to maybe try it with bacon. what’s not to love.
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.