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Crack Chicken Casserole
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Crack Chicken Casserole

Recipe by Julia Pacheco
5.0 from 3 votes
Course: MainCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

7

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 1/2 cups dry elbow pasta

  • 6 sliced of bacon, cut into small pieces

  • 1 white onion, diced

  • 1 cup sour cream

  • 1 cup heavy cream, or half and half

  • 4oz softened cream cheese

  • 10oz can cream of chicken soup

  • 2 1/2 tbs ranch seasoning

  • 1/2 tsp black pepper

  • 1/4 tsp salt

  • 2 cup cooked chicken (I use a rotisserie chicken)

  • 1 1/2 cup shredded sharp cheddar cheese

  • 3 green onions, sliced

Directions

  • Preheat oven to 350 degrees.
  • To a large pot of boiling water add the elbow pasta and cook according to the box directions. Drain and set aside.
  • To a skillet add the bacon and cook threw. Remove the bacon the bacon to a separate plate lined with paper towels, set aside. Save 2 tbs of the bacon grease in the skillet (or you can use 2 tbs of butter) add the diced onion and cook for 5-7 minutes or until the onion is soft. Set to the side.
  • To a large bowl add the sour cream, heavy cream, cream cheese, cream of chicken and ranch seasoning mix the ingredients together.
  • Now add in the pepper, salt, chicken, pasta, onion, 1/2 of the cooked bacon and 1/2 cup of the cheese stir to combine.
  • Grease a 9×13 baking dish with non-stick spray, pour the casserole in. Sprinkle the rest of the cheese on top with the remaining bacon and sliced green onions. Bake for 35 minutes. Enjoy!

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4 Comments

  1. Cora Schindel says:

    Making this tonight and I doubled the recipe to have an extra meal on hand. Any suggestions for cooking from frozen? Would I thaw or adjust temperature/time?
    Thank you!

    Reply
    1. Debbie says:

      This is amazing had to post again. This is like the third time we’re are making this. It’s so good. My husband went to work either leftovers in his little crockpot when asked what smelled so good. He told them and all the guys were like no way. There making it also.

      Reply
  2. Debbie says:

    We absolutely loved this. It was awesome as leftovers too. We are definitely making this again it’s a keeper. I had my friend make this too they loved it too. Now her mothers making it. My daughter is making it also

    Reply
  3. Alexis Heaslip says:

    This was absolutely fabulous! It’s now my husbands new favorite chicken dish! I love your videos 🙂

    Reply