Crack Chicken Casserole

Hey there, buddy! I want to tell you about my favorite Crack Chicken Casserole. It’s cheesy, creamy, and impossible to resist! My family loves this dish, especially on busy weeknights. It’s so nice and comforting, and the best part is It’s very simple to make! The flavors mix together so well that the dish feels like a warm hug.

The smell of the house is heavenly every time I make it, and my husband always asks for more. And if you have any leftover chicken, this is a great way to use it up. This casserole will quickly become a family favorite at your house, too, I promise. You might also like my Easy Cheesy Broccoli Rice Casserole if you’re in the mood for something different. It’s another dish that everyone loves! Have fun cooking!

Why You’ll Love This Dish

The ranch seasoning and cream cheese give it a creamy and savory taste that is just right.
Easy to make and serve, this meal is great for one person.
Full of protein from shredded chicken and crunchy bacon bits
It will make you feel good and fill you up, and everyone will love it.
You can change it up by adding your favorite vegetables, like spinach or bell peppers, for more nutrition.
It’s great for meal prep because leftovers taste even better the next day.
With lots of melted cheddar cheese on top, it’s the perfect finishing touch.

This casserole is a simple but exciting dish that your family will love. It has all the classic comfort food flavors with a spicy kick from ranch seasoning.

This Crack Chicken Casserole is a warm, tasty dish that everyone will love. It’s great for busy weeknights or family get-togethers. It has a creamy texture and great flavors, so it’s sure to become a family favorite!

Ingredients

Two cups of shredded cooked chicken.
8 ounces of cream cheese that has been softened.
One packet of ranch seasoning mix.
One cup of sour cream.
1 cup of shredded cheddar cheese, plus more for the top.
1/2 cup of cooked bacon bits.
One cup of cooked and drained pasta (rotini or penne).
1/4 cup of chopped green onions.
salt and pepper to taste.
9×13 inch baking dish, greased.

Instructions

Set your oven to 350°F (175°C) so it’s ready to bake.
Put the softened cream cheese, ranch seasoning mix, and sour cream in a big bowl and mix them together. Stir the mixture until it is smooth and creamy.
Gently mix in the shredded chicken, cooked pasta, cooked bacon bits, half of the shredded cheddar cheese, and chopped green onions.

Add salt and pepper to taste to the mixture, making sure everything is well mixed.
Put the mixture in a greased 9×13 inch baking dish and spread it out evenly.
Add the rest of the shredded cheddar cheese on top. If you want to be extra cheesy, add more cheese.
Put the casserole in the oven that has already been heated and bake it for about 25 to 30 minutes, or until the cheese is bubbly and golden and the casserole is hot all the way through.
After it’s done, take it out of the oven and let it cool for a few minutes before serving. If you want, you can add more chopped green onions on top.

Enjoy your Crack Chicken Casserole, which is warm and comforting! It always works, and I know you’ll love it!

Frequently Asked Questions

Can I use rotisserie chicken instead of chicken that has already been cooked?

Of course! Using rotisserie chicken can save you time and make your food taste better. Simply shred or chop the chicken into pieces that are easy to eat and then follow the recipe as it says.

What if I don’t have the ranch seasoning mix?

No problem! You can make your own by mixing equal amounts of dried dill, garlic powder, onion powder, and a little salt. Italian seasoning can also work in a pinch, but it will change the taste.

Can I Prepare This Casserole Ahead of Time?

You can make the casserole ahead of time and keep it in the fridge for up to 24 hours before you bake it. Just wrap it up tightly in plastic wrap or aluminum foil. Add 5 to 10 minutes to the baking time if you need to bake it right out of the fridge.

How do I keep leftovers?

Put any leftovers in an airtight container in the fridge for up to three days. To heat it up again, put it in the oven at 350°F (175°C) for 15 to 20 minutes, or microwave individual portions.