Description
This Crack Chicken Casserole recipe is a creamy, cheesy, and hearty dish perfect for family dinners or meal prepping. Combining tender chicken, smoky bacon, and flavorful ranch-seasoned sauce with elbow macaroni and cheddar cheese, it’s a comforting baked casserole that’s deliciously indulgent and easy to make.
Ingredients
Scale
Pasta
- 1½ cups dry elbow macaroni
Protein
- 3 cups cooked skinless, boneless chicken breast, cubed
- 16 slices bacon, cooked and diced (measures 1½ cups once cooked)
Vegetables & Aromatics
- 1 small yellow onion, diced
- 1 green onion, sliced thin
Dairy & Sauces
- 3 tablespoons butter
- 10.5 oz can cream of chicken soup, undiluted
- 2 cups sour cream
- 4 oz cream cheese, softened
- ¼ cup milk or half-and-half
- 3 cups shredded cheddar cheese, divided
Seasonings
- 1 ounce packet ranch dressing seasoning
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Baking Dish: Lightly spray a 9×13-inch baking dish with non-stick spray to prevent sticking.
- Cook Macaroni: Fill a medium saucepan ¾ full with water and bring to a low rolling boil. Add the elbow macaroni and cook until al dente, then drain and set aside.
- Sauté Onions: In a medium skillet, melt the butter over medium-high heat. Add the diced yellow onions and cook, stirring frequently, for 5 to 7 minutes until translucent and lightly golden. Remove from heat and set aside.
- Mix Sauce Ingredients: In a medium mixing bowl, combine softened cream cheese, undiluted cream of chicken soup, sour cream, milk or half-and-half, and the ranch dressing packet.
- Blend Sauce: Use a handheld mixer on medium speed to blend the ingredients until creamy and smooth.
- Season Sauce: Reduce mixer speed to low and add kosher salt, black pepper, and onion powder. Mix thoroughly to combine all seasonings.
- Combine Casserole Filling: Transfer the creamy sauce mixture to a large bowl. Add the cooked macaroni, cubed chicken, sautéed onions, 1½ cups shredded cheddar cheese, and ¾ cup cooked diced bacon. Stir well with a wooden spoon until all ingredients are evenly incorporated.
- Assemble Casserole: Pour the chicken and pasta mixture evenly into the prepared baking dish, spreading it out smoothly.
- Add Toppings: Sprinkle the remaining shredded cheddar cheese, remaining cooked bacon, and thinly sliced green onions evenly on top of the casserole.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top cheese layer is melted, bubbling, and gooey.
Notes
- Leftovers should be stored in an airtight container in the fridge for up to 4 days and taste just as good the next day.
- This casserole freezes very well. Freeze in a freezer-safe container for up to 2 months.
- To reheat refrigerated leftovers, microwave until warm. For baking from frozen, bake at 350 degrees Fahrenheit for about 1 hour or until heated throughout.