Crack Chicken Casserole
Crack Chicken Casserole is the kind of comfort food that hits all the right notes—creamy, cheesy, and loaded with flavor. It brings together tender chicken, crispy bacon, cream cheese, ranch seasoning, and melted cheddar in one baked, satisfying dish. Whether you’re feeding a hungry family or looking for an easy weeknight dinner that delivers, this casserole keeps things simple and seriously good.
What Equipment Do I Need
Ingredients:
- 3 cups cooked and shredded chicken
- 1 packet (1 oz) ranch dressing mix
- 2 cups shredded Colby Jack cheese, divided
- 6 slices bacon, cooked and chopped
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup half & half
- 8 oz rotini pasta, cooked and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sleeve Ritz crackers, crushed
- 4 tablespoons melted butter
- 2 green onions, thinly sliced (for garnish)
How Do I Make Crack Chicken Casserole
- • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Cook the rotini pasta according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, ranch dressing mix, 1 1/2 cups of cheese, most of the chopped bacon (reserve about 2 tablespoons for garnish), sour cream, cream cheese, mayonnaise, half & half, garlic powder, and onion powder. Mix until smooth and well combined.
- Add the cooked pasta to the mixture and gently fold until the pasta is evenly coated.
- Transfer the chicken and pasta mixture to the prepared baking dish, spreading it out evenly.
- Combine the crushed Ritz crackers and melted butter in a small bowl. Sprinkle the mixture evenly on top of the casserole.
- Top with the remaining 1/2 cup of cheese.
- Bake uncovered for 25-30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
- Once removed from the oven, sprinkle the reserved bacon and green onions over the top for garnish.
- Allow the casserole to rest for 5 minutes before serving. Serve warm and enjoy!
FAQs
Q: Why is it called “Crack” Chicken Casserole?
A: It gets the nickname from how addictive it is—thanks to the combo of creamy cheese, ranch, bacon, and chicken. It’s rich, flavorful, and hard to stop eating.
Q: Can I make it ahead of time?
A: Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if you’re putting it in cold.
Q: What kind of chicken should I use?
A: Cooked and shredded chicken breast or thigh meat both work. Rotisserie chicken is a great shortcut.
Q: Can I make it low-carb or keto?
A: Yes—skip the pasta or rice and use steamed cauliflower or just bake the creamy chicken mixture on its own. It’s already high in protein and fat.
Q: What can I serve with it?
A: It’s hearty enough on its own, but sides like green beans, a simple salad, or roasted veggies pair well.
Q: Can I customize the recipe?
A: Totally. Add veggies like spinach or broccoli, use different cheeses, or swap ranch seasoning for a homemade mix.
Storage Of Crack Chicken Casserole
Refrigerator:
Let the casserole cool completely before storing. Transfer leftovers to an airtight container or cover the dish tightly with foil or plastic wrap. Store in the fridge for up to 4 days.
Freezer:
To freeze, let the casserole cool, then wrap it tightly in foil or transfer it to a freezer-safe container. Label with the date and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Crack Chicken Casserole
Crack Chicken Casserole is the kind of comfort food that hits all the right notes—creamy, cheesy, and loaded with flavor. It brings together tender chicken, crispy bacon, cream cheese, ranch seasoning, and melted cheddar in one baked, satisfying dish. Whether you're feeding a hungry family or looking for an easy weeknight dinner that delivers, this casserole keeps things simple and seriously good.
Ingredients
- 3 cups cooked and shredded chicken
- 1 packet (1 oz) ranch dressing mix
- 2 cups shredded Colby Jack cheese, divided
- 6 slices bacon, cooked and chopped
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup half & half
- 8 oz rotini pasta, cooked and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sleeve Ritz crackers, crushed
- 4 tablespoons melted butter
- 2 green onions, thinly sliced (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking.
- Cook the rotini pasta according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, ranch dressing mix, 1 1/2 cups of cheese, most of the chopped bacon (reserve about 2 tablespoons for garnish), sour cream, cream cheese, mayonnaise, half & half, garlic powder, and onion powder. Mix until smooth and well combined.
- Add the cooked pasta to the mixture and gently fold until the pasta is evenly coated.
- Transfer the chicken and pasta mixture to the prepared baking dish, spreading it out evenly.
- Combine the crushed Ritz crackers and melted butter in a small bowl. Sprinkle the mixture evenly on top of the casserole.
- Top with the remaining 1/2 cup of cheese.
- Bake uncovered for 25-30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
- Once removed from the oven, sprinkle the reserved bacon and green onions over the top for garnish.
- Allow the casserole to rest for 5 minutes before serving. Serve warm and enjoy!
Notes
What Equipment Do I Need
- •Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, microwave individual servings or warm a larger portion in the oven at 350°F. If reheating in the oven, cover with foil to prevent the topping from becoming too crisp.
- Toss in 1 cup of cooked broccoli, peas, or diced bell peppers for extra veggies. Want to add a kick? Add diced jalapeños or a dash of hot sauce to the mixture.
- Swap Greek yogurt for sour cream if you prefer a lighter option, or try cheddar cheese or Monterey Jack if you don’t have Colby Jack.
- If you’re out of Ritz crackers, crushed potato chips or panko breadcrumbs work well, too.
- Freeze the unbaked casserole (without the cracker topping) in a freezer-safe dish for up to 2 months. Add the buttered crackers before baking.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 814Total Fat 66gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 30gCholesterol 193mgSodium 820mgCarbohydrates 19gFiber 1gSugar 4gProtein 37g
