One Pot Crack Chicken Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
605 kcal
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Course
Main Course
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Cuisine
American
One Pot Crack Chicken Casserole
Description
In this recipe, boneless skinless chicken breasts are pounded to even thickness and seared in olive oil until fully cooked. Using the same pan, broth and water are brought to boil, and penne pasta is simmered directly in the liquid until al dente, which infuses the pasta with flavor. After the pasta cooks, cream cheese, dry ranch seasoning, crumbled cooked bacon, and shredded cheddar are stirred in along with the shredded chicken, creating a rich, creamy mixture.
The casserole is baked briefly in an oven-safe skillet or transferred to a greased baking dish if necessary to melt the cheeses fully and blend the flavors. The result is a comforting chicken and pasta dish with a creamy texture from the cream cheese and cheddar, a savory tang from the ranch seasoning, and smoky bacon bits throughout. The dish can be garnished with sliced green onions for freshness.
If already using cooked shredded chicken, that can replace cooking fresh breasts, saving time by starting with boiling the broth and water. An oven-safe pan is ideal, but the mixture can be baked in a dish instead. This recipe serves multiple people and combines protein, carbs, and dairy-rich ingredients in one pot.
Ingredients
- 3 medium chicken breast boneless skinless
- 2 tablespoons olive oil
- 2 cups chicken broth
- 4 cups water
- 12 ounces penne pasta
- 2 tablespoons ranch seasoning or a 1-ounce packet, dry
- 8 ounces cream cheese cubed
- 1 cup Bacon about 6 slices, cooked and crumbled
- 2 cups cheddar cheese shredded
- 2 tablespoons green onion for garnish (optional, sliced
Instructions
- Preheat the oven to 375°F (190°C).
- Working one at a time, place 3 medium boneless skinless chicken breasts between two pieces of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
- Heat 2 tablespoons olive oil in an oven-safe enameled cast iron pot, braiser pan, or deep 10-inch skillet over medium-high heat. Cook the chicken breasts for about 5 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
- In the same pan (without wiping it out), add 2 cups chicken broth and 4 cups water. Bring to a boil over high heat, then stir in 12 ounces penne pasta. Reduce the heat to medium-high and cook for 10 minutes at a simmer, stirring occasionally, until the pasta is al dente.
- While the pasta cooks, shred the chicken using two forks.
- Once the pasta is cooked, turn off the heat, do not drain any excess broth, and stir in 2 tablespoons dry ranch seasoning and 8 ounces cream cheese (cubed). Mix until the cream cheese is fully melted and the sauce is creamy.
- Add the shredded chicken back to the pan, stirring to coat it evenly in the sauce. Sprinkle 1 cup cooked and crumbled bacon over the chicken, followed by 2 cups shredded cheddar cheese.
- Transfer the pan to the preheated oven and bake for 15–20 minutes, or until the casserole is bubbly and the cheese is lightly browned.
- Serve hot, garnished with 2 tablespoons sliced green onion, if desired.
Notes
- Substitute 4 cups of precooked shredded chicken to skip cooking raw chicken breasts; begin by boiling water and chicken broth.
- If you don’t have an oven-safe skillet, transfer the assembled casserole to a greased 9x13-inch baking dish before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 5ounces | |
| Calories | 605kcal | 30% |
| Carbohydrates | 46g | 15% |
| Protein | 33g | 66% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 85mg | 28% |
| Sodium | 1356mg | 57% |
| Potassium | 368mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 275mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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