Crack Chicken Casserole
A creamy and satisfying dish that combines chicken, cheese, and ranch flavors, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 4 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 10.5 ounces cream of chicken soup
- ½ cup cooked bacon, crumbled
- 1 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 6 cups cooked rice or pasta (optional)
- 1 cup additional shredded cheese for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, cream cheese, ranch dressing, cream of chicken soup, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- If using, stir in the cooked rice or pasta.
- Transfer the mixture into a greased 9×13 inch baking dish and spread it evenly.
- Top with additional shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
- Let cool slightly before serving.
Notes
Serve with extra green onions or a sprinkle of bacon on top. Pairs well with a side salad or garlic bread. For extra flavor, consider adding spices like paprika or red pepper flakes. You can use rotisserie chicken for a quicker option, and substitute with low-fat cream cheese for a lighter version. Leftovers can be stored in the refrigerator for up to 3-4 days, or frozen for up to 2 months.