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Crack Chicken Casserole

A close-up of a freshly baked crack chicken casserole topped with melted cheese and crispy bacon bits.
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A creamy, cheesy chicken, bacon, and ranch casserole that is perfect for a weeknight family dinner. This easy bake uses rotisserie chicken for a quick meal.

Ingredients

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  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (1 ounce) packet ranch seasoning mix
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup milk
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, condensed cream of chicken soup, ranch seasoning mix, and softened cream cheese. Stir until well combined.
  3. Gradually stir in the milk until the mixture is smooth and creamy.
  4. Fold in the shredded cheddar cheese and crumbled bacon.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. Bake for 20-25 minutes, or until the casserole is heated through and bubbly.
  7. Garnish with fresh parsley if desired before serving.

Notes

  • For a make-ahead option, assemble the casserole but do not bake. Cover and refrigerate for up to 2 days. You may need to add a few extra minutes to the baking time.
  • This casserole freezes well. Cool completely, then cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
  • Serve this casserole with a side salad or steamed vegetables for a complete meal.

Nutrition

Find it online: https://cutcooktaste.com/crack-chicken-casserole/