Crack Chicken Casserole
Creamy, cheesy, and downright addictive—this Crack Chicken Casserole is loaded with bacon, ranch flavor, and plenty of comfort.
Servings: 5 servings
Ingredients
- 1 ½ cups dry elbow pasta
- 6 slices bacon cut into small pieces
- 1 white onion diced
- 1 cup sour cream
- 1 cup heavy cream or half and half
- 4 oz softened cream cheese
- 10 oz can cream of chicken soup
- 2 ½ tbs ranch seasoning
- ½ tsp black pepper
- ¼ tsp salt
- 2 cup cooked chicken I use a rotisserie chicken
- 1 ½ cup shredded sharp cheddar cheese
- 3 green onions sliced
Instructions
- 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 9x13 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!
Video
Nutrition
Calories: 914kcal | Carbohydrates: 48g | Protein: 36g | Fat: 64g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 202mg | Sodium: 1618mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1840IU | Vitamin C: 4mg | Calcium: 376mg | Iron: 2mg
