Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 8
Cheesy, loaded with tender chicken topped with crispy bacon. This deliciously crazy casserole is excellent for feeding the big crowd and the pickiest eaters! My ideal dish with everything I love is in this one hefty casserole.
Ingredients
3 c. uncooked elbow macaroni
Bacon:
2 tbsp butter
12 slices bacon (diced into 1-2” pieces)
Chicken:
1.5-2 pounds uncooked chicken (cubed)
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tbsp paprika
Veggies:
1 green bell pepper (diced)
1 medium onion (diced)
2 tbsp minced garlic
Cheesy Mixture:
3 tbsp butter
1/3 c. all-purpose flour
3 c. milk
1 package Dry Ranch Mix (optional)
1 package (8ounces) cream cheese (room temperature)
3 c. shredded Cheddar cheese
1 can (10 3/4 ounces) cream of chicken soup, condensed
Toppings:
Cooked bacon
1 c. shredded cheddar cheese
1/4 c. Panko crispy bread crumbs (optional)
How to make Cheesy Crack Chicken Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Following the package directions, cook the macaroni. Drain when done and set aside.
Step 3: Melt 2 tbsp butter in a large skillet over medium-high heat. Once the butter has melted, add the bacon to the skillet and cook while stirring often until crispy. When done, remove the bacon from the skillet and set it aside. Drain the grease but leave about 2 tbsp in the skillet.
Step 4: To the same skillet, add the cubed chicken and season with salt, pepper, and paprika. Cook until the chicken is golden and no longer pink in the middle, stirring frequently. When done, set the cooked cubed chicken aside.
Step 5: To the skillet, cook the diced onion, diced bell pepper, and minced garlic for about 3 to 5 minutes until soft and tender, stirring occasionally. Set the cooked veggies aside when done.
Step 6: To make the Cheesy mixture, melt 3 tbsp butter in the same skillet over medium heat. Once melted, stir in the flour until paste forms. Then, slowly stir in the milk while beating using a whisk. If using, add in the Ranch mix and stir. Now, add in the condensed cream of chicken soup and cream cheese and stir until completely mixed. Add in 3 cups of cheddar cheese and stir well until melted. Remove from the heat when done.
Step 7: To combine: Add the cooked pasta in a large bowl followed by the chicken, then veggies, and cheese mixture. Stir until combined, then pour the mixture into a 3-quart 13×9-inch baking dish. Place the cooked bacon on top, then a cup of shredded cheese, and if desired sprinkle with some bread crumbs.
Step 8: Place in the preheated oven and bake for about 20 to 30 minutes until bubbly and the cheese has completely melted.
Nutrition Facts:
Serving: 0g | Calories: 958kcal | Carbohydrates: 58g | Protein: 40g | Fat: 62g | Saturated Fat: 30g | Cholesterol: 188mg | Sodium: 1172mg | Potassium: 590mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1710IU | Vitamin C: 13.6mg | Calcium: 577mg | Iron: 2.7mg
Ingredients
- 3 c. uncooked elbow macaroni
- Bacon:
- 2 tbsp butter
- 12 slices bacon (diced into 1-2” pieces)
- Chicken:
- 1.5-2 pounds uncooked chicken (cubed)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tbsp paprika
- Veggies:
- 1 green bell pepper (diced)
- 1 medium onion (diced)
- 2 tbsp minced garlic
- Cheesy Mixture:
- 3 tbsp butter
- 1/3 c. all-purpose flour
- 3 c. milk
- 1 package Dry Ranch Mix (optional)
- 1 package (8ounces) cream cheese (room temperature)
- 3 c. shredded Cheddar cheese
- 1 can (10 3/4 ounces) cream of chicken soup, condensed
- Toppings:
- Cooked bacon
- 1 c. shredded cheddar cheese
- 1/4 c. Panko crispy bread crumbs (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Following the package directions, cook the macaroni. Drain when done and set aside.
Step 3: Melt 2 tbsp butter in a large skillet over medium-high heat. Once the butter has melted, add the bacon to the skillet and cook while stirring often until crispy. When done, remove the bacon from the skillet and set it aside. Drain the grease but leave about 2 tbsp in the skillet.
Step 4: To the same skillet, add the cubed chicken and season with salt, pepper, and paprika. Cook until the chicken is golden and no longer pink in the middle, stirring frequently. When done, set the cooked cubed chicken aside.
Step 5: To the skillet, cook the diced onion, diced bell pepper, and minced garlic for about 3 to 5 minutes until soft and tender, stirring occasionally. Set the cooked veggies aside when done.
Step 6: To make the Cheesy mixture, melt 3 tbsp butter in the same skillet over medium heat. Once melted, stir in the flour until paste forms. Then, slowly stir in the milk while beating using a whisk. If using, add in the Ranch mix and stir. Now, add in the condensed cream of chicken soup and cream cheese and stir until completely mixed. Add in 3 cups of cheddar cheese and stir well until melted. Remove from the heat when done.
Step 7: To combine: Add the cooked pasta in a large bowl followed by the chicken, then veggies, and cheese mixture. Stir until combined, then pour the mixture into a 3-quart 13x9-inch baking dish. Place the cooked bacon on top, then a cup of shredded cheese, and if desired sprinkle with some bread crumbs.
Step 8: Place in the preheated oven and bake for about 20 to 30 minutes until bubbly and the cheese has completely melted.
