Crack chicken casserole is cheesy, creamy, and loaded with tasty ingredients that create a delicious meal that hits the spot every time.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Keyword: Crack Chicken Casserole Recipe
1½cupsdry elbow macaroni
10.5ouncescream of chicken soup,undiluted
¼cupmilk or half-and-half
1ounceranch dressing seasoning packet
3cupsshredded cheddar cheese,divided in half
3cupsskinless boneless chicken breast,cooked and cubed
16slicesbacon,cooked and diced (this measures 1½ cups once cooked)
1green onion,sliced thin
Preheat the oven to 375°F.
Lightly spray a 9x13 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.
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.