Serves: 8 servings | Prep time: 30 minutes | Cook time: 30 minutes | Total time: 1 hr
This mouthwatering casserole is always a crowd favorite. Outrageously cheesy, filled with tender chicken, and topped with crunchy bacon. This is the perfect dish to feed the whole town!
Ingredients
3 cups uncooked elbow macaroni
Bacon:
2 tablespoons butter
12 slices bacon (diced into 1-2 inch pieces)
Chicken:
1.5-2 lbs uncooked chicken (cubed)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 tablespoon paprika
Veggies:
1 green bell pepper (diced)
1 medium onion (diced)
2 tablespoons minced garlic
Cheesy Mixture:
3 tablespoons butter
1/3 cup all-purpose flour
3 cups of milk
1 package Dry Ranch Mix (optional)
1 package (8oz) cream cheese (room temperature)
3 cups shredded Cheddar cheese
1 can (10 3/4 oz) cream of chicken soup, condensed
Toppings:
Cooked bacon
1 cup shredded cheddar cheese
1/4 cup 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: As directed on the package, cook the macaroni, then, drain.
To prepare the Bacon:
Step 3: Melt two tablespoons of butter in a large skillet over medium-high heat. Once melted, add the bacon, cook, and frequently stir until crispy. Remove the cooked bacon from the skillet and set aside. Drain some of the grease leaving about 2 tablespoons of grease in the skillet.
To prepare the Chicken:
Step 4: In the skillet, add the cubed chicken pieces. Season with salt, pepper, and paprika. Cook until no longer pink in the center, stirring frequently until golden. Remove the cooked chicken from the skillet. Set aside.
To prepare the Veggies:
Step 5: Saute the diced onion, diced bell pepper, and minced garlic in the skillet for about 3 to 5 minutes until soft and tender. take them out of the skillet and set aside.
To make the Cheesy Mixture:
Step 6: Melt 3 tablespoons of butter in the same skillet on medium heat. Once melted, stir in the flour. Whisking until paste forms.
Step 7: Slowly add in the milk. Beat with a whisk until incorporated.
Step 8: Then, if using a Ranch Mix, add it in and stir.
Step 9: Add in the condensed cream of chicken soup and cream cheese. Stir until thoroughly combined.
Step 10: Lastly, stir in 3 cups of cheddar cheese before removing the skillet from the heat.
To arrange the casserole:
Step 11: In a large bowl, add the cooked pasta, chicken cubes, vegetables, and cheese mixture. Mix well until combine.
Step 12: Place into a 13 x 9-inch or 3-quart baking dish.
Step 13: Top the mixture with the cooked bacon, a cup of shredded cheese, and some bread crumbs if desired.
Let’s Bake:
Step 14: Place inside the preheated oven and bake for about 20 to 30 minutes until bubbly and the cheese has melted.
Step 15: Remove from the oven and serve warm. Enjoy!
Nutrition facts:
0 Calories: 958 Carbohydrates: 58 Protein: 40 Fat: 62 Saturated Fat: 30 Cholesterol: 188 Sodium: 1172 Potassium: 590 Fiber: 2 Sugar: 8 Vitamin A: 1710 Vitamin C: 13.6 Calcium: 577 Iron: 2.7
Ingredients
- 3 cups uncooked elbow macaroni
- Bacon:
- 2 tablespoons butter
- 12 slices bacon (diced into 1-2 inch pieces)
- Chicken:
- 1.5-2 lbs uncooked chicken (cubed)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon paprika
- Veggies:
- 1 green bell pepper (diced)
- 1 medium onion (diced)
- 2 tablespoons minced garlic
- Cheesy Mixture:
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups of milk
- 1 package Dry Ranch Mix (optional)
- 1 package (8oz) cream cheese (room temperature)
- 3 cups shredded Cheddar cheese
- 1 can (10 3/4 oz) cream of chicken soup, condensed
- Toppings:
- Cooked bacon
- 1 cup shredded cheddar cheese
- 1/4 cup panko crispy bread crumbs (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: As directed on the package, cook the macaroni, then, drain.
To prepare the Bacon:
Step 3: Melt two tablespoons of butter in a large skillet over medium-high heat. Once melted, add the bacon, cook, and frequently stir until crispy. Remove the cooked bacon from the skillet and set aside. Drain some of the grease leaving about 2 tablespoons of grease in the skillet.
To prepare the Chicken:
Step 4: In the skillet, add the cubed chicken pieces. Season with salt, pepper, and paprika. Cook until no longer pink in the center, stirring frequently until golden. Remove the cooked chicken from the skillet. Set aside.
To prepare the Veggies:
Step 5: Saute the diced onion, diced bell pepper, and minced garlic in the skillet for about 3 to 5 minutes until soft and tender. take them out of the skillet and set aside.
To make the Cheesy Mixture:
Step 6: Melt 3 tablespoons of butter in the same skillet on medium heat. Once melted, stir in the flour. Whisking until paste forms.
Step 7: Slowly add in the milk. Beat with a whisk until incorporated.
Step 8: Then, if using a Ranch Mix, add it in and stir.
Step 9: Add in the condensed cream of chicken soup and cream cheese. Stir until thoroughly combined.
Step 10: Lastly, stir in 3 cups of cheddar cheese before removing the skillet from the heat.
To arrange the casserole:
Step 11: In a large bowl, add the cooked pasta, chicken cubes, vegetables, and cheese mixture. Mix well until combine.
Step 12: Place into a 13 x 9-inch or 3-quart baking dish.
Step 13: Top the mixture with the cooked bacon, a cup of shredded cheese, and some bread crumbs if desired.
Let's Bake:
Step 14: Place inside the preheated oven and bake for about 20 to 30 minutes until bubbly and the cheese has melted.
Step 15: Remove from the oven and serve warm. Enjoy!
