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
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)
- 1/2 cup chicken broth
- 12 slices bacon (cooked and diced) divided
- 1 cup sour cream
- 1/2 tsp pepper
- 1 1/2 cup elbow macaroni
- 3 cups Shredded cheddar cheese
- 2 green onions (thinly sliced)
Instructions
- In a large size bowl, beat together the cream of chicken soup, sour cream, chicken broth, ranch seasoning mix and pepper with a hand held mixer until creamy.
- Then gently mix in the chicken, half of the cheddar cheese and half of the chopped bacon. Stir by hand carefully until the ingredients are completely combined.
- Pour the chicken mixture into the crock pot.
- Cover and cook on low for 5-6 hours until the chicken is cooked through. We do not recommend cooking this one on high.
- Cook the pasta based on the box instructions to al dente.
- After the cook time, stir in the cream cheese until melted.
- Next, gently stir the cooked pasta into the crock pot mixture.
- Top with the remaining shredded cheddar cheese, bacon and the sliced green onions.
- Cover and let the heat from the meal melt the cheese. Serve warm and enjoy!
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
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