Crack Chicken Casserole

5 from 43 votes

Crack chicken casserole is cheesy, creamy, and loaded with tasty ingredients that create a delicious meal that hits the spot every time.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Keyword: Crack Chicken Casserole Recipe

Servings:

Calories: 566kcal

Ingredients

8- ounces elbow macaroni
12- ounce package hickory smoked bacon cut into ½-inch pieces
1 tablespoon butter, unsalted
½ cup sweet yellow onion, diced
4 ounces block-style cream cheese, room temperature
1- ounce packet ranch dressing seasoning (I used Hidden Valle)
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
10.5- ounce can cream of chicken soup (I used Campbell’s)
1 ½ cups sour cream
½ cup half & half
3 cups cooked chicken, cut in 1-inch pieces (from a large 3 to 4-pound rotisserie chicken)
8- ounce shredded cheddar-jack cheese (I used Sargento block-style)

Optional Garnish

2 tablespoons green onions, thinly sliced

Instructions

Preheat the oven to 375°F. Lightly spray a 9x13 baking dish with non-stick spray and set aside.
Cook the elbow macaroni noodles according to package instructions to al dente (9-11 minutes). Drain and rinse under cool water. Set aside.
While pasta is cooking, cook the bacon pieces in a medium skillet, over medium heat for 12-14 minutes or until crispy.
Transfer to a paper towel lined plate, using a large slotted spoon, to allow the excess grease to drain. This should yield a total of 1 cup cooked bacon pieces. Set aside.
While the pasta and bacon are cooking, melt the butter in a small skillet over medium heat.
Add the onions and cook for 3-5 minutes until tender and lightly golden.
Remove cooked onions from the heat and set aside to cool.
In a large bowl, cream the softened cream cheese, ranch dressing seasoning, onion powder, salt, and black pepper together until smooth.
Add the cream of chicken soup, sour cream, and half & half to the cream cheese mixture. Mix on low speed until well combined. The sauce will be thick.
Stir in the cooled onions until they're fully coated.
Add the elbow macaroni noodles, ¾ cup of the cooked bacon pieces, cubed chicken, and 1 cup of the shredded cheddar-jack cheese. Fold all the ingredients together until they're evenly coated with the sauce.
Transfer the chicken mixture to the baking dish and spread to an even layer.
Top with the remaining shredded cheddar-jack cheese as well as the reserved ¼ cup bacon pieces.
Bake 25 to 30 minutes or until the sauce is bubbling and the cheese is melted.
Allow the casserole to rest at room temperature for 3-5 minutes.
Garnish with the green onions, if using, and serve immediately.

Notes

There are several options for cooked chicken. You can use leftover rotisserie chicken or cook a chicken breast at home.
Al dente is the ideal consistency for pasta. The pasta should be tender but still have a slight firmness when you bite into it.

Nutrition