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This creamy, cheesy Crack Chicken Casserole is the ultimate Easy Dinner—tender chicken, crispy bacon, and Bacon Ranch flavors baked into a comforting, crowd-pleasing Baked Casserole.
Here’s the thing: if you love Crack Chicken or Creamy Chicken dishes, you’re in for a treat. This Chicken Casserole started as a late-night idea when I had leftover rotisserie chicken and a craving for something rich but fuss-free. You know what? Adding Greek yogurt kept it lighter than your average creamy bake, and a sprinkle of cheddar turned it into pure indulgence. Over the years, I’ve served it at potlucks, weeknight suppers, even holiday brunches—everyone asks for seconds. With simple pantry staples and that irresistible Bacon Ranch twist, it feels a little decadent yet so easy to pull together.
Why You’ll Love This Recipe
- Ready in under an hour from fridge to table
- Uses pantry staples plus leftover or rotisserie chicken
- Game-day friendly (it disappears fast!)
- Creamy yet lighter with Greek yogurt swaps
- Freezer-friendly for stress-free make-ahead meals
- Perfect for feeding a crowd or meal-prepping lunches
- Bacon Ranch flavor combo nobody can resist
- Great way to sneak in extra protein and veggies
Ingredients
- 3 cups cooked shredded chicken (rotisserie, poached, or baked)
- 8 slices bacon, cooked crisp and crumbled (Turkey bacon works too)
- 1 (10.5-oz) can cream of chicken soup (or cream of celery for a twist)
- ½ cup whole milk Greek yogurt (Fage, Chobani)
- 1 packet (1 oz) ranch seasoning mix (Hidden Valley Ranch packs extra tang)
- 1 cup sour cream or cottage cheese (for creaminess—cottage cheese gives a lighter feel)
- 2 cups shredded sharp cheddar cheese, divided (plus extra for topping)
- 1 small yellow onion, finely diced (sweet Vidalia if you find it)
- 2 cloves garlic, minced (or ½ tsp garlic powder in a pinch)
- 1 cup frozen peas and carrots (optional veggie boost)
- ¼ cup chopped fresh parsley for garnish (or 1 tbsp dried parsley)
Tips: Use room-temperature dairy to avoid lumps. If your Greek yogurt is extra thick, stir in a splash of milk for a silkier texture.
Directions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish—this ensures nothing sticks.
- In a large bowl, whisk together cream of chicken soup, Greek yogurt, sour cream, ranch seasoning, minced garlic, and diced onion until smooth.
- Fold in shredded chicken, crumbled bacon (reserve a few pieces for topping), frozen peas and carrots, and 1½ cups of cheddar cheese. Stir gently so everything’s evenly coated.
- Spread the mixture into the prepared dish—use an offset spatula for even layers. Sprinkle the remaining ½ cup cheddar and reserved bacon on top.
- Bake for 20–25 minutes, until the edges bubble and the cheese is melted and lightly golden. If you like extra crispiness, broil for the last 1–2 minutes—just watch it.
- Let the casserole rest 5 minutes before serving; it helps set the layers and makes cutting cleaner.
- Garnish with fresh parsley. Serve straight from the dish or scoop onto plates—either way, expect smiles.
Servings & Timing
- Yield: Serves 6–8 hungry family members
- Prep Time: 15 minutes (chopping and mixing)
- Bake Time: 25 minutes (plus optional 2-minute broil)
- Rest Time: 5 minutes to set
- Total Time: About 45 minutes from start to finish
Variations
- Swap chicken for turkey or diced ham for a holiday spin.
- Stir in 1 cup chopped broccoli instead of peas for extra greens.
- Use pepper jack instead of cheddar for a mild kick.
- Replace sour cream with light cream cheese for tangier richness.
- Top with crushed Ritz crackers or panko for crunchy topping.
- Make it low-carb: skip peas, use full-fat dairy, and serve over cauliflower rice.
Storage & Reheating
Refrigerator: Cover tightly and keep up to 4 days.
Freezer: Freeze portions in airtight containers for up to 3 months—thaw overnight.
Reheat: Microwave single servings 1–2 minutes, stirring halfway through; or bake at 325°F for 15 minutes covered, then 5 minutes uncovered.
Make-Ahead: Assemble in the dish, wrap well, and refrigerate up to 24 hours—bake straight from cold, adding a few extra minutes.
Notes
• I learned that softer cheeses blend more evenly—sharp cheddar gives bite, but mild cheddar melts smoother.
• If your casserole seems runny, let it rest longer or thicken the filling with 1 tbsp cornstarch whisked into the dairy mix.
• For deeper flavor, sauté onions and garlic in a pat of butter before adding to the bowl.
• Feel free to swap ranch seasoning for Italian blend and sprinkle pizza oregano on top—hello, Italian Chicken Casserole!
• Don’t skip the resting step: cutting while hot can turn it into a soupy mess.
FAQs
• Can I use leftover chicken breast or thighs?
Absolutely—any cooked chicken works, whether you roast, boil, or use deli slices.
• Is it okay to make this dairy-free?
Yes, swap sour cream for a dairy-free alternative and use vegan cheddar.
• My casserole was watery—what happened?
Likely too much frozen veggie liquid—thaw and drain peas/carrots or add a tablespoon of cornstarch.
• Can I double this recipe for a crowd?
Sure—just split into two baking dishes or a larger pan; adjust baking time by 5–10 minutes.
• What can I serve with it?
A crisp green salad, garlic bread, or simple roasted veggies balance the richness.
• How do I get a golden-brown top?
Broil on high for the last minute or two, watching closely so it doesn’t burn.
• Is ranch seasoning high in sodium?
It can be—consider a low-sodium packet or homemade blend if you’re watching salt.
• Can I prep this in a slow cooker instead?
Yes—cook on high for 2–3 hours or low for 4–5 hours, adding cheese at the end.
Conclusion
This Crack Chicken Casserole combines Creamy Chicken comfort and Bacon Ranch flair in one easy bake—perfect for busy weeknights or festive gatherings. Give it a whirl, then drop a comment to let me know how it turned out, and don’t forget to explore more cozy casseroles like my Cheesy Broccoli Chicken Bake! Happy cooking!
Crack Chicken Casserole
Ingredients
- 3 cups cooked shredded chicken
- 8 slices bacon cooked crisp and crumbled
- 1 can cream of chicken soup
- 1/2 cup whole milk Greek yogurt
- 1 packet ranch seasoning mix
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese divided
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 cup frozen peas and carrots
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- Whisk together cream of chicken soup, Greek yogurt, sour cream, ranch seasoning, garlic, and onion in a bowl until smooth.
- Fold in chicken, bacon, peas and carrots, and 1 1/2 cups of cheddar cheese. Stir gently to coat evenly.
- Spread the mixture in the baking dish, top with remaining cheese and bacon. Bake for 20-25 minutes until bubbly and golden.
- Let the casserole rest for 5 minutes, then garnish with parsley before serving.
