Crack Chicken Casserole
This creamy, cheesy Crack Chicken Casserole brings together tender chicken, crispy bacon, and a tangy ranch twist in a baked dinner that’s an easy dinner winner for any night of the week.
Ingredients
- 4 cups cooked, shredded chicken rotisserie chicken works great
- 8 oz cream cheese softened
- 1/2 cup sour cream or plain Greek yogurt whole-milk Greek yogurt for extra creaminess
- 1 oz ranch seasoning mix homemade blend: dried parsley, dill, garlic powder, onion powder, salt, pepper
- 1 cup shredded cheddar cheese reserve 1/4 cup for topping
- 6 slices bacon cooked crisp and chopped
- 2 cups frozen broccoli florets thawed
- 1/2 cup chopped green onions white and green parts; mild bite
- 1/4 cup milk any kind; more for looser sauce
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray or butter.
- In a large bowl, beat cream cheese and sour cream until smooth. Stir in ranch seasoning, milk, salt, and pepper.
- Fold in shredded chicken, broccoli, and green onions until well coated in the creamy sauce.
- Spread half of the chicken mixture in the baking dish, sprinkle with cheddar and bacon. Repeat the layering and top with remaining cheese and bacon. Bake until bubbly.
- Allow the casserole to rest before serving. Garnish with green onions or paprika.
Notes
For a crisper top, broil for 1-2 minutes at the end. Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
Nutrition
Calories: 350kcal
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