Crack Chicken Casserole
A creamy, pasta-based chicken casserole loaded with ranch, cheddar, and bacon in every bite. Ready in under an hour and easy to double for a crowd.
Servings: 6
Cost: $19.86, $3.31 per Serving
Ingredients
- 1.5 cups Dry Elbow Macaroni
- 3 cups Chicken Breast Cooked & Diced into 1 inch pieces
- 12 Slices Bacon cooked and diced
- 8 oz Cream Cheese softened at room temperature
- 1 cup Sour Cream
- ½ cup Milk
- 1 Ranch Seasoning Packet 1 oz
- ½ tsp Black Pepper
- 3 cups Shredded Cheddar Cheese divided
- 2 Green Onions thinly sliced
Instructions
- Preheat the oven to 375 degrees F and spray a 9X13 baking pan with non-stick cooking spray.
- Cook dry elbow macaroni according to package instructions until al dente, then drain.
- In a large bowl, beat together cream cheese (softened), sour cream, milk, ranch seasoning packet (1 oz), and black pepper with a hand mixer until smooth and creamy.
- Gently stir in cooked chicken breast (diced into 1-inch pieces), the cooked pasta, shredded cheddar cheese, and half of the cooked bacon (6 slices, diced). Mix carefully until well combined.
- Then pour this mixture evenly into the baking dish.
- Top with the remaining shredded cheddar cheese, the remaining bacon (6 slices, diced), and green onions (thinly sliced).
- Baked for 35-40 minutes until the cheese is melted.
- Serve warm and enjoy!
Video
Nutrition
Calories: 852kcal | Carbohydrates: 33g | Protein: 43g | Fat: 60g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 901mg | Potassium: 628mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1425IU | Vitamin C: 2mg | Calcium: 517mg | Iron: 1mg
