Description
A delicious and comforting Crack Chicken Casserole Recipe that combines tender chicken, crispy bacon, creamy ranch seasoning, and gooey cheddar cheese baked to perfection.
Ingredients
Scale
Main Ingredients:
- 1½ cups dry elbow macaroni
- 3 cups cooked skinless – boneless chicken breast cubed
- 16 slices bacon cooked and diced (1 ½ cups once cooked)
- 3 tablespoons butter
- 1 small yellow onion diced
Sauce and Seasoning:
- 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
- 1 oz packet ranch dressing seasoning
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
Cheese and Garnish:
- 3 cups shredded cheddar cheese, divided
- 1 green onion sliced thin
Instructions
- Preheat the oven to 375 degrees.
- Cook the macaroni: Boil elbow macaroni until al dente, drain, and set aside.
- Sauté onions: Cook diced onions in butter until golden brown.
- Prepare sauce: Mix cream cheese, soup, sour cream, milk, and seasonings until creamy.
- Combine ingredients: Mix chicken, bacon, macaroni, onions, cheddar cheese, and sauce in a bowl.
- Bake: Transfer mixture to a baking dish, top with remaining cheese, bacon, and green onions, then bake for 35-40 minutes.
Notes
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- To reheat from frozen, bake at 350 degrees for 1 hour or until hot throughout.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 120 mg