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Nothing says comfort food quite like my Baked Crack Chicken Casserole. Start with perfectly seasoned chicken breasts, top them with a rich cream cheese and ranch dressing, then finish with layers of cheese and bacon for a dish that’s as satisfying as it is delicious.
Super Easy Baked Crack Chicken Casserole
If you’re in the mood for something irresistibly cheesy and comforting, my Baked Crack Chicken Casserole is just what you need. This dish packs a flavorful punch with its combination of tender chicken, creamy ranch-infused sauce, and a hearty mix of cheddar and mozzarella, all topped with crispy bacon for that perfect crunch. It’s a beloved recipe in my kitchen for its ease and the smiles it brings to the dinner table—truly a fuss-free way to deliver big flavors on busy weeknights!
Ingredients You’ll Need
- Chicken breasts: I use boneless and skinless chicken because it’s nice and lean but you can substitute with chicken thighs, if you wish.
- Salt and pepper: To season the chicken, adjust to taste.
- Olive oil: You’ll need a bit of olive oil to sear the chicken. Avocado oil is a great alternative.
- Cream cheese: It creates a creamy, rich base for the ranch seasoning. For a lighter version, neufchâtel cheese works well as it has less fat.
- Ranch seasoning mix: This adds a zesty, tangy flavor to the cream cheese mixture. You can make a homemade mix with dried herbs and spices.
- Sour cream or Greek yogurt: Either adds creaminess and tang to the sauce. You can use one or the other depending on what you have on hand.
- Bacon: Bacon makes everything better, plus need bacon for crack chicken.
- Cheddar cheese: Adds a sharp, melty texture. You can also try using Colby or even Monterey Jack.
- Mozzarella cheese: Ensures the casserole is deliciously gooey. You can sub with provolone cheese if necessary.
- Green onions: Add a pop of color and a mild, crunchy onion flavor.
- Fresh parsley: This is optional for garnish.
Prepare The Chicken
Start by setting your oven to 375°F (190°C). Grab a 9×13 inch baking dish and lightly grease it to ensure nothing sticks. Take your chicken breasts and pat them dry with paper towels. Season both sides generously with salt and pepper to taste. In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 3-4 minutes on each side, until they develop a nice golden crust.
Mix The Creamy Layer
In a mixing bowl, combine the softened cream cheese, ranch seasoning mix, and your choice of sour cream or Greek yogurt. Stir these together until the mixture is smooth and well blended.
Assemble The Casserole
Transfer the chicken breasts to your greased baking dish. Evenly spread the cream cheese mixture over the seared chicken in the baking dish. Sprinkle half of the chopped, cooked bacon on top of the cream layer. Then layer on the shredded cheddar and mozzarella cheeses.
Bake
Pop the dish into your preheated oven and bake for 20-25 minutes. The chicken should be cooked through, and the cheese melted and bubbly. For a beautifully browned top, switch your oven to broil for the last 2-3 minutes—just keep an eye on it to avoid burning. Once out of the oven, let the casserole sit for a few minutes. Then, sprinkle the remaining bacon, chopped green onions, and fresh parsley over the top.
How To Serve
When I serve this Baked Crack Chicken Casserole, I like to round out the meal with some simple sides that complement its rich and cheesy nature. Here are some side dishes I often pair with this casserole:
Frequently Asked Questions
What is “Crack Chicken”?
“Crack Chicken” is a popular nickname for a recipe featuring chicken that’s loaded with creamy, cheesy, and bacony goodness. The term “crack” implies that the dish is as addictive as it is delicious, thanks to its irresistible combination of flavors. Typically, it involves chicken that’s seasoned with ranch dressing mix, cream cheese, cheddar cheese, and bacon. It can be served as a dip, over rice, stuffed in sandwiches, or, as in this recipe, baked into a casserole.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day ahead and store it, covered, in the refrigerator. Just remember to add a few extra minutes to the baking time since you’ll be starting from cold.
How can I add vegetables to this casserole?
You can layer in some spinach or kale beneath the chicken before adding the cream cheese mixture. You could also mix in chopped bell peppers, mushrooms, or zucchini with the cream cheese layer.
Expert Tips
- Sear the chicken first: Searing the chicken breasts before baking locks in juices and adds a wonderful depth of flavor to the casserole.
- Use full-fat dairy products: Opt for full-fat cream cheese, sour cream, or Greek yogurt to ensure the sauce stays rich and creamy during baking.
- Let it rest: Allow the casserole to sit for a few minutes after removing it from the oven. This helps the cheese set and makes serving easier.
- Customize your toppings: Feel free to sprinkle some crushed red pepper flakes or a dash of hot sauce over the top before serving to add a bit of spice.
- Check doneness with a thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C).
Storage
To store this casserole, let it cool completely, then cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, you can freeze the casserole: wrap it well in both plastic wrap and foil to prevent freezer burn, and keep it frozen for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven at 375°F (190°C) until thoroughly warmed.
Discover More Casseroles
- Chicken Tetrazzini
- French Chicken Casserole
- Creamy Chicken Casserole
- Beef Stroganoff Casserole
- Chicken Spaghetti
Baked Crack Chicken Casserole
Equipment
Ingredients
- 4 chicken breasts boneless and skinless, pounded to an even thickness
- salt and pepper to taste
- 1 tablespoon olive oil
- 8 ounces cream cheese softened
- 1 ounce ranch seasoning mix 1 packet
- 1 cup sour cream or Greek yogurt
- 4 slices bacon cooked and chopped
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ cup green onions chopped
- fresh parsley chopped
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Pat the chicken breasts dry with paper towels, then season them with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear them for 3-4 minutes on each side until they have a golden crust. Place them in the prepared baking dish.
- In a bowl, mix together the softened cream cheese, ranch seasoning mix, and sour cream or Greek yogurt until well combined.
- Spread the cream cheese mixture evenly over the seared chicken breasts in the baking dish. Sprinkle half of the cooked, chopped bacon on top of the cream cheese layer.
- Top with both the shredded cheddar and mozzarella cheeses.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. If desired, switch the oven to broil for the last 2-3 minutes to brown the cheese topping. Keep an eye on it to prevent burning.
- Remove the baking dish from the oven and let it rest for a few minutes before serving. Garnish with the remaining bacon, chopped green onions, and if using, fresh parsley.
Tips & Notes:
- Adjust the spice level: Customize the ranch seasoning mix according to your preference for a milder or spicier flavor.
- Substitute the sour cream: Use Greek yogurt for a tangier taste or to lighten up the dish.
- Pre-cook the bacon: Make sure the bacon is crispy before adding it to the casserole.
- Check chicken for doneness: Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C) for safe eating.
- Garnish before serving: Add fresh green onions and parsley right before serving to maintain their vibrant color and crispness.
Thank you for sharing this recipe
My pleasure, hope you enjoyed it!
Hi Jo! It’s me…confused as usual. Under Instructions, Step 3, you advise to heat the oil in an oven-proof skillet. WHY, as the skillet isn’t going in the oven?
Before I forget, again…thanks for adding links to the bottom of your email narrative. I really appreciate it, and I’m sure others with CTS do as well. Thanks also for posting Remo’s photo of the acreage. Bein’ nosy… what is being built to the left of the new JoCooks kitchen?
Hi Terry! You’re just heating a bit of oil in a skillet to sear the chicken first, then you’re placing everything in the casserole dish. To the left of the new JoCooks kitchen will be the trailer garage, we love to go camping. 🙂