BAKED CRACK CHICKEN CASSEROLE
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A family favorite, Baked Crack Chicken Casserole is an easy, delicious dinner that’s loaded with flavors. This comfort food will become your go-to recipe for busy weeknights.
Chicken, cheddar, bacon, ranch seasoning, Greek yogurt, cream of chicken soup, and buttery crackers, all ingredients you probably already have on hand make up this delectable recipe.
Baked Crack Chicken Casserole
This creamy chicken casserole is loaded with bacon and cheese then topped with buttery crackers. It quickly became our family favorite. It went on rotation on my meal plan for every other week we like it so much!
For easy prep, use a rotisserie or leftover chicken! I always cook extra chicken for recipes like this. When I don’t have leftover chicken, I purchase a rotisserie chicken from the store. They are so delicious, perfect every time and ideal for quick meals.
I like to serve Deconstructed Green Bean Bundles, Pineapple Casserole or Broccoli Salad and Soft Fluffy Yeast Rolls with this casserole recipe. These recipes are equally as delicious and easy to make as the chicken.
Chicken casserole tips
- This is a wonderful casserole to freeze. Add the crackers and
butter topping before baking the casserole. - As well, you can put in it the fridge the night before then bake it as instructed below.
- I love my freezer-to-oven 9×13 pan with a lid for recipes like this!
- If it’s completely thawed, the cooking time will be as indicated below. You can always test the center to ensure it’s hot.
- If it lasts that long, store leftovers in an airtight container in the refrigerator up to 4 days.
While you’re here, check out these recipes.
- Baked Crack Chicken Biscuit Bites
- Keto Low Carb Baked Crack Chicken Cups (Keto)
- Stove Top Cajun Butter Chicken Bites
- You can also find great recipes at Recipe Index
Baked Crack Chicken Casserole
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 4 cups chicken cooked, cubed or shredded
- 1 ounce Ranch dressing mix
- 1 cup bacon cooked and chopped
- 1 cups cheddar cheese shredded
- 1 and ½ cup sour cream
- 10.75 ounces cream of chicken
- 1 and ½ cups butter crackers crushed
- ¼ cup butter melted
Instructions
- Preheat oven to 350°F. Spray 9×13-inch oven-safe dish with non-stick spray.
- Combine chicken, ranch mix, cheese, bacon, sour cream, and cream of chicken soup. Stir.
- Spread in prepared pan.
- Combine crushed crackers and melted butter. Sprinkle over chicken.
- Bake 25 to 30 minutes, until heated through and crackers are toasted on top.
- Serve hot.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Paula,
Thank you for this super tasty dish that is very easy to make and I already had all of the items in my kitchen already. I appreciate you posting this great meal!!
I ate it raw. Since it didn’t have completely instructions, I am sitting in the emergency room with salmonella. It certainly accurate. It was ready in 20 minutes. But I found it odd that for this recipe’s search engine popularity, it didn’t give me any temperature to cook for finality. I would cook it on 165 degrees for 12 hours.
It does have complete instructions. Plus, the chicken and bacon are fully cooked before you add them.
Loved it and so did my 22 year old son. He was very surprised at the wonderful taste. After reading bout the saltiness, I made following modifications:
Used the unsalted cream of chicken soup
No bacon
Crumbled the buttery Club crackers without the butter
I did use the nature packet of Ranch.
It was amazing and thank you for sharing the recipe! 🙂
So happy you liked it!
This is a good recipe, but putting an entire package of Ranch Dressing mix ruined it for me. It was entirely too overpowering. I will try it again with a maximum of 2-3 teaspoons of the dressing mix next time.
I just made this. I was so excited, but its way too rich. I would leave the bacon completely out, use less sour cram, less ranch mix and add corn if I ever made it again, or something to that affect. Its just way too rich and salty.
I give a homemade version of Ranch to cut down on the salty. Richness is a personal preference – some love it, others should put it over pasta, rice, or eat it in a sandwich instead of straight.
The recipe calls for a 9×9 pan, but up top it mentions using a 9×13. Which one is it?
it’s a 9×13-inch pan
Very good, everyone liked it even the kids.
What kind of crackers do you suggest. Ritz?
Yes.
I used corn flakes plus added some cut Ockham and cut banana peppers and used cream of mushroom
Can you make this recipe without using the bacon?
Yes