Crack Chicken Casserole
A creamy, cheesy, and indulgent casserole featuring shredded chicken, crispy bacon, and a crunchy topping—perfect for cozy fall nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 cups cooked chicken, shredded or diced
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 packet ranch seasoning mix (about 2 tablespoons)
- 2 cups shredded cheese (cheddar recommended)
- 6–8 slices bacon, cooked and crumbled
- 1 cup frozen peas
- 12 ounces egg noodles, cooked and drained
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish lightly with cooking spray or butter.
- Boil the egg noodles according to package instructions, then drain and set aside.
- In a large bowl, whisk together softened cream cheese, sour cream, and ranch seasoning until smooth.
- Stir in the shredded chicken, peas, bacon crumbles, and 1 ½ cups of shredded cheese. Mix until everything is evenly coated.
- Gently fold the cooked egg noodles into the creamy chicken mixture.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheese on top.
- In a small bowl, mix the breadcrumbs with melted butter. Sprinkle this mixture over the casserole for a crunchy finish.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
Use freshly shredded cheese for the creamiest results. Don’t overcook the noodles, as they’ll continue to soften in the oven. Assemble the casserole ahead of time for convenience.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Fat: 22
- Carbohydrates: 35
- Protein: 25
Keywords: crack chicken casserole, comfort food, fall recipe, chicken casserole, easy dinner, cheesy casserole