Crack Chicken Casserole
This Crack Chicken Casserole holds up to its name, your whole family will be obsessed with this creamy, cheesy, crispy bacon, chicken filled casserole dish.
Serving8 servings
Ingredients
For the chicken
- 2 pounds boneless skinless chicken thighs
- 2 Tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
For the casserole
- 10 ounce can of cream of chicken soup
- ½ cup sour cream
- ½ cup mayo
- 1 ounce ranch seasoning packet
- ½ cup shredded cheddar
- ½ cup Parmesan cheese
- 10 ounces bacon, cooked and crumbled
- 1½ sleeves Ritz crackers
- ½ stick of butter, melted
Instructions
- Prep. Preheat your oven to 400°F and grease a 9X13-inch baking dish with cooking spray.
- Season the chicken. Rub the chicken all over with olive oil, salt and pepper.
- Roast. Arrange the chicken in an even layer in the baking dish. Bake for 25-30 minutes or until a meat thermometer inserted into the largest piece reads 165°F.
- Rest and shred. Remove the chicken from the oven and let it rest for 10 minutes before transferring it to a cutting board and shredding it with two forks. Work on the filling and the topping in the meantime.
- Adjust. Turn the oven down to 375°F and re-grease the baking dish with non-stick cooking spray.
- Make the filling. In a large mixing bowl, mix together the cream of chicken soup, sour cream, mayo, and ranch seasoning mix until smooth. Fold in the cheddar, parmesan, bacon, and shredded chicken.
- Make the topping. Add the Ritz crackers to a food processor. Pulse until they become fine crumbs. Add the butter and pulse just until combined.
- Assemble. Spread the creamy chicken mixture evenly over the bottom of the baking dish. Scatter the Ritz mixture over the top in an even layer.
- Bake. Bake uncovered for 30 minutes or until the Ritz topping is nice and golden brown.
Notes
If you want to make this recipe even easier, you can either use leftover chicken from another dinner or a rotisserie chicken from the grocery store.
Nutrition
Calories: 706 kcal · Carbohydrates: 6 g · Protein: 27 g · Fat: 63 g · Saturated Fat: 22 g · Polyunsaturated Fat: 12 g · Monounsaturated Fat: 25 g · Trans Fat: 0.1 g · Cholesterol: 170 mg · Sodium: 1495 mg · Potassium: 331 mg · Fiber: 0.1 g · Sugar: 1 g · Vitamin A: 313 IU · Vitamin C: 0.2 mg · Calcium: 157 mg · Iron: 1 mg