Crack Chicken Casserole

4.80 from 25 votes

Crack chicken casserole loaded with elbow macaroni, rotisserie chicken, bacon, and cheddar-jack in a creamy ranch sauce. The sauce stays creamy through the bake.

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 661kcal

Author: Jennifer Fishkind

Ingredients

8 ounces elbow macaroni noodles
12 ounces package hickory smoked bacon cut into ½-inch pieces
1 tablespoon unsalted butter
½ cup diced sweet yellow onion
4 ounces block-style cream cheese softened to room temperature
1 ounce packet ranch dressing seasoning (Hidden Valley brand used)
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
10.5 ounces can cream of chicken soup (Campbell’s brand used)
1½ cups sour cream
½ cup half & half
3 cups cooked chicken cut into about 1-inch pieces (from a large 3 to 4-pound rotisserie chicken)
8 ounces block cheddar-jack cheese shredded (Sargento brand used)
2 tablespoons thinly sliced green onions (garnish)

Instructions

Preheat the oven to 375°F. Lightly spray a 9x13 baking dish with non-stick spray and set aside.
Cook the elbow macaroni noodles according to package instructions to al dente (about 9-11 minutes). Drain and rinse under cool water then set aside.
8 ounces elbow macaroni noodles
While your pasta is cooking, cook your bacon pieces in a medium skillet, over medium heat for 12-14 minutes or until crispy. Transfer to a paper towel lined plate, using a large slotted spoon, to allow the excess grease to drain. This will yield about 1 cup cooked bacon pieces. Set aside.
12 ounces package hickory smoked bacon
While the pasta and bacon are cooking, melt the butter in a small skillet over medium heat. Add the onions and cook for 3-5 minutes until tender and lightly golden. Remove from the heat and set aside to cool while preparing the rest of the sauce.
1 tablespoon unsalted butter, ½ cup diced sweet yellow onion
In a large bowl, cream together the softened cream cheese, ranch dressing seasoning, onion powder, salt, and black pepper until creamy and smooth.
4 ounces block-style cream cheese, 1 ounce packet ranch dressing seasoning , 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
Add the cream of chicken soup, sour cream, and half & half to the cream cheese mixture. Mix on low speed until well combined. The sauce mixture will be thick.
10.5 ounces can cream of chicken soup , 1½ cups sour cream, ½ cup half & half
Stir in the cooled onions until well distributed.
Add the elbow macaroni noodles, ¾ cup cooked bacon pieces (reserving the remaining ¼ cup to the top of the casserole before baking), cubed chicken, and 1 cup of the shredded cheddar-jack cheese. Fold all the ingredients together until well combined and evenly coated with the sauce.
3 cups cooked chicken, 8 ounces block cheddar-jack cheese
Transfer the chicken mixture to the prepared baking dish and spread to an even layer. Top the casserole with the remaining shredded cheddar-jack cheese, and reserved ¼ cup bacon pieces.
Bake for 25 to 30 minutes or until the cheese is melted and the sauce is bubbly.
Allow the casserole to rest at room temperature for 3-5 minutes, garnish with the green onions and serve immediately.
2 tablespoons thinly sliced green onions

Video

Notes

The sauce will look thick when you fold everything together and that is exactly right. The pasta keeps absorbing sauce while it bakes, so that extra richness is what is left over as sauce at the end.
Cook the macaroni to al dente and no further. Overcooked pasta drinks up the sauce in the oven and dries the whole casserole out.
Cook the onion in butter before it goes into the sauce. Raw onion stays sharp against all that cream.
Two large boneless skinless chicken breasts, about 1½ pounds, yield about 3 cups cooked and cubed. I use rotisserie chicken for the shortcut.
Colby-jack works in place of the cheddar-jack. If you use plain cheddar, go with mild or medium for the best melt. Any short pasta can stand in for the elbow macaroni, and whole milk can replace the half and half.
Store leftovers in an airtight container in the refrigerator for up to 3 days. They will be thicker the next day because the pasta keeps absorbing moisture. Stir in a splash of milk or half and half before reheating.

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