Description
This Festive Dinner Crack Chicken Casserole is a rich and comforting dish combining tender cooked chicken, crispy bacon, creamy cheese sauces, and perfectly cooked elbow macaroni. It’s a crowd-pleaser perfect for family dinners or holiday gatherings, featuring layers of flavor from ranch seasoning, cream cheese, sour cream, and sharp cheddar cheese.
Ingredients
Scale
Pasta and Protein
- 1½ cups dry elbow macaroni
- 3 cups cooked skinless, boneless chicken breast, cubed
- 16 slices bacon, cooked and diced (about 1½ cups)
Dairy and Sauces
- 3 tablespoons butter
- 10.5 oz can cream of chicken soup (undiluted)
- 2 cups sour cream
- 4 oz cream cheese, softened
- ¼ cup milk or half-and-half
- 3 cups shredded cheddar cheese, divided
Vegetables and Seasonings
- 1 small yellow onion, diced
- 1 ounce packet ranch dressing seasoning
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 green onion, sliced thin
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and add the dry elbow macaroni. Cook according to package instructions until al dente, then drain and set aside.
- Prepare bacon and chicken: In a skillet over medium heat, cook the bacon slices until crisp. Drain on paper towels and crumble or dice into pieces measuring about 1½ cups. Ensure chicken breasts are cooked, skinless, boneless, and cut into cubes.
- Sauté onion: In the same skillet used for bacon, melt butter over medium heat. Add the diced yellow onion and sauté until translucent and fragrant, about 3-5 minutes.
- Make the creamy sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, softened cream cheese, milk or half-and-half, ranch dressing seasoning, black pepper, kosher salt, and onion powder. Whisk until smooth and well incorporated.
- Combine casserole ingredients: Add the cooked macaroni, sautéed onions, cubed chicken, cooked bacon, and 2 cups of shredded cheddar cheese into the creamy mixture. Stir gently to combine all ingredients thoroughly.
- Assemble the casserole: Transfer the mixture into a greased baking dish (approximately 9×13 inches). Spread evenly, then sprinkle the remaining 1 cup shredded cheddar cheese evenly on top.
- Bake the casserole: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for around 25-30 minutes, or until the cheese on top is melted and bubbly and the casserole is heated through.
- Garnish and serve: Remove from oven and let it cool slightly. Sprinkle the thinly sliced green onions over the top for a fresh, bright finish. Serve warm for a hearty, comforting meal.
Notes
- You can substitute half-and-half with whole milk or cream for creamier texture.
- For a lower-fat version, use light sour cream and reduced-fat cheddar cheese.
- Ensure chicken is fully cooked before adding to the casserole to avoid undercooked meat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers covered in the oven or microwave until warmed through.
Keywords: crack chicken casserole, chicken bacon casserole, creamy chicken casserole, cheesy chicken dinner, easy casserole recipe