Crack Chicken Casserole
Crack chicken casserole with shredded chicken in a creamy ranch and cream cheese sauce, loaded with bacon and cheddar.
Servings: 6 servings
Calories: 515kcal
Equipment
Ingredients
- 3 cups cooked chicken shredded or diced
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 (1 oz) packet ranch seasoning mix
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 cups shredded cheddar divided
- 8 slices bacon cooked and crumbled, divided
- 2 green onions sliced, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Make the creamy base: In a large bowl, stir together the softened cream cheese, sour cream, ranch seasoning, milk, garlic powder, and pepper until smooth.
- Add the chicken, cheese, and bacon: Fold in the shredded chicken, 1 cup of the cheddar, and about two-thirds of the crumbled bacon until everything is evenly coated.
- Spread and top: Spread the mixture into the baking dish. Sprinkle the remaining 1 cup cheddar and the rest of the bacon over the top.
- Bake: Bake uncovered for 20-25 minutes, until the casserole is hot and bubbling and the cheese is melted and just starting to brown at the edges.
- Garnish and serve: Sprinkle with sliced green onions and let it rest for a few minutes before serving warm.
Notes
Soften the cream cheese fully so the sauce stays smooth. This is the ranch-and-bacon version; keep it distinct from million dollar chicken casserole, which uses a buttery cracker topping instead. Since the chicken is already cooked, bake just until the casserole is hot throughout (165°F) and bubbling.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 6g | Protein: 37g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 165mg | Sodium: 980mg | Potassium: 390mg | Fiber: 0.4g | Sugar: 2g