Crock pot Crack Chicken Casserole Recipe
Crock Pot Chicken Casserole Recipe is creamy and delicious. It is loaded with cream cheese, bacon and ranch flavor that your family will go crazy for!
Servings: 8
Cost: $24.13 Recipe, $3.02 per Serving
Ingredients
- 3 chicken breasts (Diced into 1 inch pieces)
- 8 oz cream cheese (softened at room temperature)
- 1 can cream of chicken soup (10.5 oz can)
- 1 packet dry ranch seasoning mix (1 oz packet)
- ½ cup chicken broth
- 12 slices bacon (cooked and diced) divided
- 1 cup sour cream
- ½ tsp pepper
- 1 ½ cup elbow macaroni
- 3 cups Shredded cheddar cheese
- 2 green onions (thinly sliced)
Instructions
- In a large bowl, beat together 1 can cream of chicken soup (10.5 oz), 1 cup sour cream, ½ cup chicken broth, 1 packet dry ranch seasoning mix (1 oz), and ½ teaspoon pepper with a hand mixer until creamy.
- Gently stir in 3 chicken breasts, diced into 1-inch pieces, 1 ½ cups shredded cheddar cheese, and 6 slices bacon, cooked and diced. Stir by hand until everything is fully combined.
- Pour the chicken mixture into the crock pot.
- Cover and cook on low for 5–6 hours, until the chicken is cooked through. Do not cook on high.
- Cook 1 ½ cups elbow macaroni according to the package instructions until al dente.
- After the cook time, stir 8 oz cream cheese into the crock pot mixture until melted and smooth.
- Gently stir the cooked elbow macaroni into the crock pot mixture.
- Top with the remaining 1 ½ cups shredded cheddar cheese, the remaining 6 slices bacon, cooked and diced, and 2 green onions, thinly sliced.
- Cover and let the heat from the meal melt the cheese. Serve warm.
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 672kcal | Carbohydrates: 26g | Protein: 38g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 956mg | Potassium: 553mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1053IU | Vitamin C: 2mg | Calcium: 370mg | Iron: 1mg
