Crack Chicken Casserole Recipe
The whole family will be on board with this crack chicken recipe. Cooked chicken breasts, tender pasta, ranch seasoning, and bacon in a creamy sauce, topped with gooey cheese.
Equipment
Ingredients
- 8 oz rotini pasta (dry)
- 8 ounces light cream cheese, softened to room temperature
- 1 ½ cups half & half cream
- 3 cups shredded rotisserie chicken (about 11 ounces)
- 2 Tbsp dry ranch dressing mix
- ¼ tsp granulated garlic (or garlic powder)
- ¼ tsp black pepper
- 6 slices cooked bacon, crumbled
- 3 oz cheddar cheese, grated (1 1/2 cups)
Instructions
- Cook the pasta in salted boiling water in a large pot until barely al dente. Drain in a colander.
- Preheat your oven to 350 degrees. Spray a 2 1/2 quart casserole dish with cooking spray.
- In the same pot you cooked the pasta, heat the cream and cream cheese over medium-low heat until the cream cheese melts.
- Stir in the cooked pasta, chicken, dry ranch dressing mix, garlic, pepper, crumbled bacon, and 1 cup of the cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded cheddar cheese over the top.
- Cover with foil and bake at 350° for about 20 minutes, or until hot and bubbly.
Notes
- If you don't have shredded chicken, you can cook 1 1/2 pounds of chicken breast and shred it.
- You can use 3/4 cup of milk and 3/4 cup heavy cream instead of half & half.
- Full fat cream cheese makes a thicker sauce, so if I use it, I like to add an additional 1/4 cup of milk.
Nutrition
Serving: 1gCalories: 522kcalCarbohydrates: 37gProtein: 33gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 116mgSodium: 830mgPotassium: 471mgFiber: 1gSugar: 6gVitamin A: 597IUVitamin C: 1mgCalcium: 239mgIron: 2mg
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