0 from 18 votes
One Pot Crack Chicken Casserole
Crack Chicken Casserole is addictingly delicious! It combines cheesy pasta, ranch, chicken, and bacon in a one pot meal loaded with flavor.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 605 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 medium boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups chicken broth
- 4 cups water
- 12 ounces penne pasta
- 2 tablespoons dry Ranch seasoning or a 1-ounce packet
- 8 ounces cream cheese cubed
- 1 cup cooked and crumbled bacon about 6 slices
- 2 cups shredded cheddar cheese
- 2 tablespoons sliced green onion for garnish (optional)
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.
Cup of Yum
Notes
- You can use 4 cups of precooked, shredded chicken instead of cooking the chicken breasts and start by bringing the water and chicken broth to a boil.
- If you don’t have an oven-safe skillet, transfer the mixture to a greased 9x13-inch baking dish before baking.
Nutrition Information
Serving
5ounces
Calories
605kcal
(30%)
Carbohydrates
46g
(15%)
Protein
33g
(66%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
85mg
(28%)
Sodium
1356mg
(57%)
Potassium
368mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
693IU
(14%)
Vitamin C
1mg
(1%)
Calcium
275mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 605
% 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.