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5.0 from 201 votes

Cheesy Crack Chicken Casserole

Cheesy Crack Chicken Casserole is made with tender chicken, pasta, Ranch mix, and cheddar cheese and topped with lots of crispy bacon.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 958 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 cups uncooked elbow macaroni
Bacon:
  • 12 lices Bacon diced into 1-2 inch pieces
Chicken:
  • 1.5-2 lbs uncooked chicken cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 tablespoon paprika
Veggies:
  • 1 green bell pepper diced
  • 1 medium onion diced
  • 2 tablespoons minced garlic 
Cheesy Mixture:
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1 package (1oz) Dry Ranch Seasoning Mix optional
  • 1 package (8oz) cream cheese room temperature
  • 3 cups cheddar cheese shredded
  • 1 can (10 3/4 oz) cream of chicken soup, condensed
Toppings:
  • chopped cooked bacon
  • 1 cup cheddar cheese shredded
  • 1/4 cup panko crispy bread crumbs optional

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. 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:
  1. 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:
  1. 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:
  1. 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:
  1. In the same skillet, melt three tablespoons of butter on medium heat. Stir in the flour until the paste forms.
  2. Gradually stir in milk, beating with a whisk until thoroughly combined.
  3. Stir in the Ranch Seasoning Mix, if using, condensed cream of chicken soup and cream cheese until thoroughly combined.
  4. Next, reduce the heat to low and add 3 cups of cheddar cheese, stirring until thoroughly melted. Remove from heat.
Combine:
  1. 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.
  2. Top with 1 cup shredded cheese and the cooked bacon, and sprinkle with some panko bread crumbs if desired.
Bake:
  1. Bake for 20-30 minutes or until the mixture is bubbly and cheese is fully melted.
  2. Let it cool for 10 minutes; after that, serve and enjoy!

Notes

  • For the most creamy, velvety, smooth cheese sauce, buy a block of cheese and shred it yourself. Pfe-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Use full-fat brick cream cheese instead of the whipped kind because they do not have the same consistency. Also, the sauce should be thick but still pourable, as it will thicken more while the casserole bakes.
  • Use leftover cooked chicken or rotisserie chicken to save time.
  • You can use it in this recipe if you have cooked macaroni or leftover rice.
  • I love ranch seasoning. If you are not as big a fan, you can cut the amount to one teaspoon.
  • Ensure you drain your pasta well so the casserole is not runny.
  • If you are making this dish ahead of time, undercook the pasta slightly, just shy from al dente, so it doesn't become mushy.
  • Also, rinse and drain the vegetables and pat them dry with a paper towel before adding them to the casserole.

Nutrition Information

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 (17%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1710IU (34%) Vitamin C 13.6mg (15%) Calcium 577mg (58%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 958

% 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.