Baked Crack Chicken is a deliciously cheesy and creamy combination of chicken, bacon, cheese, and ranch seasoning. This recipe is not only a low-carb dinner that’s perfect for the keto dieter but family friendly recipe that the kids will love.
1tbspranch seasoning (from the packet of dry seasoning mix)
6ouncescream cheeseroom temperature
½cupcanned cream of chicken soup
1cupshredded monterey jack cheese
1½cupsshredded sharp cheddar cheesedivided
¾cupcooked chopped bacondivided
2tbspchopped green onion optional garnish
Preheat oven to 375 degrees. Lightly spray a 9x13 casserole dish with cooking spray.
Place your chicken breast in an even layer on the bottom of your prepared dish. Evenly sprinkle the salt and pepper on top of your chicken breast. Set aside.
In a medium skillet, on medium heat, saute your onion and garlic just until it is translucent and beginning to soften. This will take 2-3 minutes.
Once your onions and garlic are cooked, add your cream of chicken soup, cream cheese and dry ranch seasoning mix. Stir them until the cream cheese is melted and all the ingredients are completely incorporated.
Turn off the heat to your skillet and add your sour cream and ½ cup of the shredded cheddar cheese. Stir until smooth and creamy.
Divide your cream cheese mixture evenly and top each chicken breast. Spread out the cream cheese mixture so that your chicken breasts are completely covered. Top your cream cheese covered chicken with ½ cup of your cooked and chopped bacon pieces.
With your remaining cheddar and monterey jack cheese, evenly cover your chicken breast.
Cover your dish with aluminum foil and bake for 20 minutes. Remove your aluminum foil and sprinkle the cheesy chicken breasts with the remaining ¼ cup of cooked and chopped bacon. Continue to bake for another 20 minutes, uncovered, or until your chicken is cooked through (160*F internal temperature) and your cheese is melted and bubbly.
Allow your Baked Crack Chicken to rest for 5 minutes before serving. **At this point you can add your chopped green onions for garnish if desired**
To Store: This dish is best served hot from the oven. You can store leftovers in a covered container, in the refrigerator, for up to 3 days.
To Freeze: You can freeze Crack Chicken before baking, although I do not recommend it (see FAQ below). Let it defrost before baking, or increase the bake time to account for the frozen chicken.
To Reheat: To reheat your Crack Chicken, place the meat in a microwave-safe container, cover, and microwave until warm (about 2 minutes). Alternatively, you can put the chicken in a saucepan on the stovetop, cover, and warm it over low heat.
If your chicken pieces are not a uniform size, that is ok, just cut them into even sized pieces. You want your chicken pieces as evenly sized as possible so that they cook evenly when baked.
Be sure NOT to use the pre-shredded cheeses. They have additives in the bags to prevent clumping and they do not melt as well as a block of cheese that you shred yourself.