Crock pot Crack Chicken Casserole Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
8
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Calories
672 kcal
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Course
Main Course
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Cuisine
American
Crock pot Crack Chicken Casserole Recipe
Description
The recipe starts by mixing a creamy base of cream of chicken soup, sour cream, ranch seasoning, chicken broth, and black pepper. Diced chicken, half of the cheddar cheese, and half the cooked bacon are folded in before slow cooking on low heat, which results in moist, tender pieces of chicken evenly coated in a rich sauce.
Meanwhile, elbow macaroni is cooked separately to al dente and stirred into the crock pot mixture after cooking. The casserole is then topped with the remaining cheese and bacon, covered briefly to melt the topping, and garnished with sliced green onions, adding brightness and a subtle bite.
This dish is hearty and suitable for a comforting dinner. Leftovers can be refrigerated in an airtight container for up to five days, making it practical for meal prepping or enjoyable the next day.
Ingredients
- 3 chicken breast 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 ranch seasoning mix 1 oz packet, dry
- 1/2 cup chicken broth
- 12 lices Bacon (cooked and diced) divided
- 1 cup sour cream
- 1/2 tsp black pepper
- 1 1/2 cup elbow macaroni
- 3 cups cheddar cheese shredded
- 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!
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Calories | 672kcal | 34% |
| Carbohydrates | 26g | 9% |
| Protein | 38g | 76% |
| Fat | 45g | 69% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 956mg | 40% |
| Potassium | 553mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 370mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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