Cheesy Crack Chicken Casserole
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
958 kcal
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Course
Main Course
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Cuisine
American
Cheesy Crack Chicken Casserole
Description
This casserole starts by cooking elbow macaroni al dente, then individually cooking diced bacon until crispy, followed by seasoning and browning cubed chicken in the same skillet. Onions, bell peppers, and garlic are sautéed until tender and mixed with the chicken. The sauce is prepared by making a butter and flour roux, then gradually whisking in milk, cream cheese, ranch seasoning, cheddar cheese, and condensed cream of chicken soup to create a thick, creamy, and smooth sauce with rich flavor.
After combining the cooked pasta, chicken, vegetables, and cheese sauce, the casserole is topped with cooked bacon, additional cheddar cheese, and optionally crispy panko breadcrumbs to form a textured, golden-brown crust upon baking. The resulting dish offers melty cheese, smoky bacon, tender chicken, and tender pasta with a mix of textures.
For ease, leftover cooked chicken or rotisserie chicken can be used. To maintain sauce consistency, shredding block cheese by hand rather than using pre-shredded helps achieve creaminess as pre-shredded cheeses typically contain anti-caking agents. The casserole can be prepared ahead by undercooking pasta slightly to avoid mushiness. Well-drained and dried vegetables prevent excess moisture. The ranch seasoning quantity is adjustable to taste.
Ingredients
- 3 cups elbow macaroni uncooked
Bacon:
- 12 lices Bacon diced into 1-2 inch pieces
Chicken:
- 1.5-2 lbs chicken cubed, uncooked
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/2 tablespoon paprika
Veggies:
- 1 green bell pepper diced
- 1 medium onion diced
- 2 tablespoons garlic minced
Cheesy Mixture:
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 package dry ranch seasoning mix optional, 1 oz
- 1 package cream cheese room temperature, 8 oz
- 3 cups cheddar cheese shredded
- 1 can cream of chicken soup 10 3/4 oz, condensed
Toppings:
- Bacon chopped, cooked
- 1 cup cheddar cheese shredded
- 1/4 cup panko bread crumbs optional, crispy
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 13x9-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!
Notes
- Shred block cheese yourself instead of using pre-shredded to ensure a smooth, creamy sauce.
- Use full-fat brick cream cheese rather than whipped for better texture.
- If using cooked or leftover chicken, skip cooking it again to save time.
- Undercook pasta slightly if preparing casserole ahead to prevent mushiness after baking.
- Thoroughly drain and pat dry vegetables to reduce extra moisture in the casserole.
- Adjust ranch seasoning amount to suit personal taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 958 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 958kcal | 48% |
| Carbohydrates | 58g | 19% |
| Protein | 40g | 80% |
| Fat | 62g | 95% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 188mg | 63% |
| Sodium | 1172mg | 49% |
| Potassium | 590mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1710IU | 34% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 577mg | 58% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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