Easy Crack Chicken Casserole Recipe
Creamy ranch chicken, melty cheddar, and crispy bacon baked with tender pasta for a cozy, crowd-pleasing dinner. Perfect for weeknights or meal prep.
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Servings:
Ingredients
Main Ingredients
- 12 oz rotini pasta, uncooked
- 4 cup cooked shredded chicken
- 8 oz cream cheese, softened
- 0.5 cup sour cream
- 10 oz condensed cream of chicken soup
- 0.5 cup milk
- 2 tbsp ranch seasoning mix
- 1 tsp garlic powder
- 0.5 tsp kosher salt
- 0.5 tsp black pepper
- 2 cup shredded cheddar cheese reserve about half for topping
- 6 oz bacon, cooked and crumbled reserve a small handful for topping
- 0.5 cup sliced green onions save a spoonful for garnish
Instructions
Preparation Steps
- Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Boil pasta in salted water until just al dente. Drain well.
- Cook bacon until crisp, then crumble. Set aside a small portion for topping.
- Whisk cream cheese, sour cream, milk, and condensed soup until smooth. Stir in ranch seasoning and garlic powder.
- Fold in shredded chicken, half the cheddar, most of the bacon, and most of the green onions. Season with salt and pepper.
- Add drained pasta and toss until everything is evenly coated.
- Spread mixture in the baking dish. Top with remaining cheddar and the reserved bacon.
- Bake 20–25 minutes, until bubbly and the cheese is melted.
- Rest 5–10 minutes. Sprinkle remaining green onions and serve warm.
Notes
Variation: Swap pasta with steamed cauliflower florets for a lower-carb bake, or add a pinch of cayenne for heat. Leftovers keep 3–4 days refrigerated; reheat covered at 325°F until warmed through.
This recipe is an original creation inspired by classic Easy Crack Chicken Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.