Crack Chicken Casserole
Creamy, cheesy, and loaded with bacon and ranch, this easy Crack Chicken Casserole is the perfect comfort food for any occasion.
Servings 6 servings
Calories 685kcal
Ingredients
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup cheddar cheese (shredded) plus more for topping if desired
- 1 cup mozzarella cheese shredded
- 1 oz dry ranch seasoning mix 1 packet
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- milk if needed to thin the mixture (we used 3 tablespoons)
- salt and pepper to taste
- 3 cups chicken cooked and shredded (you can use rotisserie)
- 8 slices bacon cooked and crumbled (reserve 1 slice for garnish)
- 8 ounces pasta cooked, large elbow or shells
Green onions for garnish, optional
Instructions
- Preheat oven to 350 degrees F.
- Prep a 9x13 baking dish (casserole dish) with cooking spray or cooking oil. Set aside.
- Mix the cream cheese, sour cream, cheddar cheese, mozzarella cheese, ranch seasoning mix, garlic powder, onion powder, salt, and pepper in a large mixing bowl until well combined. If the mixture is too thick, add a small amount of milk, 1 tablespoon at a time until desired consistency.
- Stir in the shredded chicken and bacon.
- Fold in the cooked pasta until the mixture is well coated and combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 25-30 minutes or until the casserole is bubbly and the top is golden brown. Check it after 20 minutes and tent it with foil if it gets too brown.
- Optional: Remove it from the oven and add more shredded cheese. Return to the oven for an additional 5-10 minutes or until cheese is melted.
- Garnish with reserved bacon and green onions when serving, if desired.
Nutrition
Serving: 1serving | Calories: 685kcal | Carbohydrates: 34g | Protein: 26g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 135mg | Sodium: 657mg | Potassium: 325mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 316mg | Iron: 1mg | Net Carbohydrates: 32g