Cheesy Crack Chicken Casserole
Crack chicken casserole has always saved the day, or, should I say, the evening, in my family. It’s one of those comforting, crowd-pleasing meals that is hearty and satisfying. It’s loaded with tender chicken, pasta, crispy bacon, and a flavorful cheddar cheese sauce with Ranch seasoning. The result is the most indulgent, savory casserole that always gets rave reviews.
Bacon Cheddar Ranch Chicken has been a hit on the blog since I posted this easy Instant Pot Crack Chicken recipe. It was so popular that you guys asked for a casserole version, and here it is. This delicious casserole recipe has received millions of views across social media and hundreds of stellar comments. The best part? The recipe is a breeze if you have some leftover roasted chicken! Whether I make it for the family or take it to a potluck, this dish is always a hit!
Table of contents
This crack chicken casserole is another family favorite; I assure you that everyone is happy seeing this on our family menu. The chicken and pasta are coated in a smooth, rich, creamy cheese sauce. This chicken casserole recipe is basically an upgraded mac and cheese. I top it with more cheese, crispy bacon, and Panko bread crumbs before baking it to bubbly, golden perfection.
This is also a great freezer meal. To save time, I usually double the ingredients and make two casseroles. One goes into the oven and the other into the freezer. If I have leftovers, that is no big deal either because they can be frozen for up to three months. I put them in separate freezer bags or storage containers and use them for meal plans or take them out of the freezer as needed.
Why you will love this recipe
- Make it easy: Just a few steps to a fabulous meal. This recipe is easy to make with some planning in advance and some prepping. I recommend making it if you have leftover rotisserie chicken or oven-roasted chicken breast.
- Cook for a crowd: Serve a large group or just your family. This casserole is large enough for my family of four to easily feed them and have leftovers for the next day.
- A whole meal in one pan: There is no need for side dishes; this meal is enough, but if you have the time and energy, I recommend serving a light cucumber tomato salad on the side.
- Meal planning: Use your time in the kitchen efficiently, double the ingredients, and make two casseroles. Freeze one for later.
What you will need
- Main ingredients – I use regular elbow macaroni, 12 slices of bacon chopped into two-inch pieces, and boneless chicken breast. To save time, I also recommend using leftover rotisserie chicken.
- Veggies and aromatics: I chose green bell peppers for their savory taste, but if you want a sweeter flavor, you could use yellow, orange, or red peppers. I also like to add sweet white onion and freshly minced garlic if you want the rich, umami flavor to stand out.
- Seasoning: I keep it simple with smoke, sweet paprika, salt, and pepper.
- For the sauce: I use butter, milk, and four to create a roux, and I season it with Ranch seasoning. I use cream cheese, cream of chicken condensed soup, and cheddar cheese to make it creamy and cheesy.
- The topping: There is never too much bacon in a comforting dish like this. I combine chopped cooked bacon, Panko breadcrumbs, and cheddar cheese to make the topping.
How to make
Prep: To start, I gather all the ingredients, preheat the oven to 375 degrees F, and lightly grease a 9×13 casserole dish. I place a large pot of water over medium-high heat and cook the pasta according to the package directions, aiming for al-dente. After that, I drain it and set it aside.
Cook the bacon: I place a large, non-stick skillet over medium-high heat and cook the bacon until crispy. I set it aside to drain on paper towels, leaving about two tablespoons of grease in the skillet.
Brown the chicken: Next, I add the cubed chicken and cook it. Alternatively, use rotisserie chicken and skip this step altogether. I transfer the cooked chicken to a large mixing bowl.
Cook the veggies: I add the onion, garlic, and bell pepper to the same skillet and cook until tender. Then, I add them to the bowl with the meat.
Make the Sauce: Finally, let’s make the incredibly cheesy sauce. For that, I wipe clean the skillet, melt the butter, add the flour, and stir until a paste forms. After that, slowly, while still stirring, I pour in the milk. Next, I stir in the Ranch seasoning, condensed cream of chicken soup, and cream cheese.
Add cheese: I reduce the heat to low and stir the shredded cheese until melted. The sauce is ready!
Combine: I add the sauce to the bowl with the chicken, and I also add the cooked pasta. I toss gently until well combined and transfer the mixture to the prepared baking dish.
Top and bake: I add the remaining cheese, and sprinkle the panko bread crumbs and bacon on top. Next, I bake the casserole for 20-30 minutes until the cheese is hot and bubbly!
Serve: I let the dish cool for 10 minutes before serving it, sprinkling with chopped green onions.
Expert tip
Creamiest sauce
For the most creamy, velvety, smooth cheese sauce, buy a block of cheese and shred it yourself. Pfe-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Use full-fat brick cream cheese instead of the whipped kind because they do not have the same consistency. Also, the sauce should be thick but still pourable, as it will thicken more while the casserole bakes.
More tips to consider
- Use leftover cooked chicken or rotisserie chicken to save time.
- You can use it in this recipe if you have cooked macaroni or leftover rice.
- I love ranch seasoning. If you are not as big a fan, you can cut the amount to one teaspoon.
- Ensure you drain your pasta well so the casserole is not runny.
- If you are making this dish ahead of time, undercook the pasta slightly, just shy from al dente, so it doesn’t become mushy.
- Also, rinse and drain the vegetables and pat them dry with a paper towel before adding them to the casserole.
Recipe variations and add-ins:
- Different meat: I made this with turkey, beef, pork sausage, and sausage, which are wonderful.
- Tater tots: Toss some tater tots on top instead of panko breadcrumbs for an extra hearty meal.
- Hash browns: Another way to top your casserole is with frozen hash browns. Just make sure to thaw them first.
- Hot and spicy: Those who love spicy food will enjoy this if you chop up some jalapenos and sprinkle on some cayenne pepper before serving.
- Other cheese: I believe you should keep the cheddar because it is part of the main flavors, but you can add Swiss, mozzarella, gruyere, provolone, feta, and my favorite, pepper jack.
- More vegetables: This is an excellent opportunity for the kids to eat more. Sneak in chopped broccoli, carrots, zucchini, corn, and peas.
- Seasoning: If you are not a fan of Ranch seasoning, skip it or use Italian seasoning, Taco seasoning, or Cajun seasoning instead.
- No pasta: You could also use rice instead of pasta. This is good for someone sensitive to gluten, but remember to use gluten-free flour and breadcrumbs, too.
Serving suggestions:
I love this cheesy crack chicken casserole with a side of grilled vegetables. You can choose which veggies you want and cook them on the grill while the casserole cooks. If you don’t want to fire up the grill, make some brown sugar-roasted sweet potatoes or steamed broccoli on the side.
Of course, you can serve your casserole with a nice cucumber and tomato dinner salad or keep the crack theme going with my exquisite crack corn salad. It is sweet, savory, creamy, and crunchy. Serving any cheesy and saucy casserole without bread should be a crime. My Amish dinner rolls are perfect and very easy to make. If you want to serve dessert after, it will pair well with this rich homemade pecan pie with bourbon.
How to store and freeze leftovers:
- Store: If you have leftovers, first let the dish fully cool. Then, either cover it with plastic wrap or transfer it to an airtight container. Then, refrigerate it for 3-4 days.
- Reheat: When ready to serve, reheat the leftovers in the microwave. Also, since the pasta will absorb more sauce after refrigeration, reheat it on the stove and add some milk to make it saucier.
- Freeze: First, make sure that you are using a freezer-safe baking dish or container. Next, let the food fully cool. If freezing in the casserole dish, wrap it tightly in plastic wrap and a few layers of aluminum foil. Another option is to transfer it to a freezer-safe airtight container. After that, freeze for up to 3 months.
- Defrost: Remove the frozen baking dish from the freezer and let it thaw in the fridge overnight. After that, reheat it in the oven. Also, remember that you may have to add extra milk or condensed chicken soup to make it saucier. Alternatively, bake it frozen and covered with foil at 350°F for 1 hour. But before that, leave it on the counter for an hour, so the baking dish can come to room temperature; otherwise, it may crack in the oven.
Frequently asked questions
According to most, the reason they call a food crack is because it is addictive. However, when this term started, it was from a crack chicken recipe from Lansing, Michigan. It was a seasoning a restaurant used to make fried chicken, which everyone considered so good that it was hard to stop eating. And the place’s name was Crack Chicken (with a picture of a chick emerging from an egg). Later, the name Crack Dip became known for a dip that featured cheddar cheese, ranch, and bacon. So, now anything with those three ingredients is called crack.
Most of the time, a casserole ends up runny because of its vegetables. This one has bell peppers, but there is only one, so it should not be a big problem. To be sure, rinse and pat it dry with paper towels before adding it to the mixture. Also, drain the pasta thoroughly. When I say this, I mean toss it around in the filter and ensure all the water is out of the noodles. You can even send it through a salad spinner. Those things are fantastic for getting rid of excess water.
If you do not have macaroni noodles or want something different, there are plenty of great choices on the market. The first one I want to mention is shellbows. They are a hybrid blend of elbow macaroni and shells. Also known as lumachel, these little beauties are textured on the outside and have a curved hollow center for holding sauces and chunks of meat and veggies. But you can also use shells, penne, ziti, rigatoni, fusilli, orecchiette, or farfalle. There is no wrong pasta shape.
No, I suggest you not cover your casserole since putting it in the oven is to melt and brown the bacon, cheese, and panko. If your dish is covered, everything will be steamed so it will end up soggy instead of crisp and brown. Soggy bacon is okay if that is how you like it, but it could be better in this recipe. Also, the panko does not get crispy when it is covered. If the cheese gets too brown, put it on a lower rack or lightly cover it with foil.
More casserole recipes:
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Cheesy Crack Chicken Casserole
Ingredients
- 3 cups uncooked elbow macaroni
Bacon:
- 12 slices bacon diced into 1-2 inch pieces
Chicken:
- 1.5-2 lbs uncooked chicken cubed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon paprika
Veggies:
- 1 green bell pepper diced
- 1 medium onion diced
- 2 tablespoons minced garlic
Cheesy Mixture:
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 package (1oz) Dry Ranch Seasoning Mix optional
- 1 package (8oz) cream cheese room temperature
- 3 cups cheddar cheese shredded
- 1 can (10 3/4 oz) cream of chicken soup, condensed
Toppings:
- chopped cooked bacon
- 1 cup cheddar cheese shredded
- 1/4 cup panko crispy bread crumbs optional
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to boil and cook the macaroni as directed on the package. Aim for al dente, drain once done, and set aside.
Cook the Bacon:
- Over medium-high heat, cook the bacon in a large skillet, stirring frequently until crispy. Remove from skillet and set aside. Drain the grease, leaving only about two tablespoons in the skillet.
Cook the Chicken:
- Add the cubed chicken to the skillet and season with salt, pepper, and paprika. Cook, stirring frequently, until golden and no longer pink in the center. Remove from skillet and add to a large bowl.
Cook Veggies:
- Add the diced onion, bell pepper, and minced garlic to the skillet and cook for 3-5 minutes, stirring occasionally, until soft and tender. Remove from the skillet and add to the bowl with chicken.
Cheesy Mixture:
- In the same skillet, melt three tablespoons of butter on medium heat. Stir in the flour until the paste forms.
- Gradually stir in milk, beating with a whisk until thoroughly combined.
- Stir in the Ranch Seasoning Mix, if using, condensed cream of chicken soup and cream cheese until thoroughly combined.
- Next, reduce the heat to low and add 3 cups of cheddar cheese, stirring until thoroughly melted. Remove from heat.
Combine:
- Add the cooked pasta and cheese mixture to the bowl with meat and veggies. Stir well to combine and transfer to a 13×9-inch (3-quart) baking dish.
- Top with 1 cup shredded cheese and the cooked bacon, and sprinkle with some panko bread crumbs if desired.
Bake:
- Bake for 20-30 minutes or until the mixture is bubbly and cheese is fully melted.
- Let it cool for 10 minutes; after that, serve and enjoy!
Video
Notes
Creamiest sauce
For the most creamy, velvety, smooth cheese sauce, buy a block of cheese and shred it yourself. Pfe-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Use full-fat brick cream cheese instead of the whipped kind because they do not have the same consistency. Also, the sauce should be thick but still pourable, as it will thicken more while the casserole bakes.More tips to consider
- Use leftover cooked chicken or rotisserie chicken to save time.
- You can use it in this recipe if you have cooked macaroni or leftover rice.
- I love ranch seasoning. If you are not as big a fan, you can cut the amount to one teaspoon.
- Ensure you drain your pasta well so the casserole is not runny.
- If you are making this dish ahead of time, undercook the pasta slightly, just shy from al dente, so it doesn’t become mushy.
- Also, rinse and drain the vegetables and pat them dry with a paper towel before adding them to the casserole.