Crack Chicken Casserole

Crack Chicken Casserole

This casserole is a winner for busy weeknights, offering a creamy, cheesy, and flavorful dish the whole family will love. It’s perfect for using up leftover chicken.

Ingredients:

• 4 cups cooked and shredded chicken (around 1 pound boneless, skinless chicken breasts)
• 4 cups cooked elbow pasta (about 12 oz. uncooked)
• 8 oz. cream cheese, softened
• 1 cup sour cream
• 1 packet ranch dressing mix
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup half and half
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon (optional)
• 1 1/2 cups panko breadcrumbs or crushed crackers
• 4 tablespoons melted butter

Cooking Guide:

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine the softened cream cheese, sour cream, ranch dressing mix, onion powder, and black pepper. Beat with a hand mixer or whisk until smooth and creamy.
3. Pour in the half and half and stir until well incorporated.
4. Add the cooked and shredded chicken, cooked pasta, and half of the shredded cheddar cheese to the creamy mixture. Gently fold everything together until evenly combined.
5. Spread the mixture evenly into the prepared baking dish.
6. In a small bowl, combine the panko breadcrumbs or crushed crackers with the melted butter. Stir until the crumbs are well coated. Sprinkle the crumb mixture evenly over the casserole.
7. Top with the remaining shredded cheddar cheese and crumbled bacon (if using).
8. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the top is golden brown.

Tips:

• For a richer flavor, use leftover rotisserie chicken instead of cooked chicken breasts.
• If you don’t have half and half, you can substitute with whole milk or a mixture of milk and heavy cream.
• Want to add a kick? Include a diced jalapeno or a sprinkle of cayenne pepper to the sauce mixture.
• To make this dish ahead of time, assemble the casserole completely (without the crumb topping) and cover it tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, take it out of the fridge, preheat the oven to 375°F, top with the crumb mixture, and bake for 30-35 minutes, or until heated through and bubbly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this delicious and satisfying Crack Chicken Casserole!