Easy Creamy Crack Chicken Casserole for Busy Weeknights

This chicken casserole combines cooked shredded chicken, ranch seasoning, cream cheese, and cheddar.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

• 2 cups shredded cooked chicken (great for leftover rotisserie chicken)
• 8 ounces softened cream cheese
• 1 packet ranch seasoning mix (e.g., Hidden Valley)
• 1 cup sour cream (full-fat for extra creaminess)
• 1 cup shredded cheddar cheese, plus more for topping (sharp cheddar recommended)
• 1/2 cup cooked bacon bits (real bacon bits are best)
• 1 cup cooked and drained pasta, cooked al dente (e.g., rotini or penne)
• 1/4 cup chopped green onions
• Salt to taste
• Pepper to taste

How to make it

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the softened cream cheese, ranch seasoning mix, and sour cream. Stir until the mixture is smooth and creamy.

3. Gently fold in the shredded chicken, cooked pasta, cooked bacon bits, half of the shredded cheddar cheese, and chopped green onions.

4. Season the mixture with salt and pepper to taste, ensuring everything is well combined.

5. Transfer the mixture into a greased 9×13 inch baking dish and spread it out evenly.

6. Sprinkle the remaining shredded cheddar cheese generously over the top. Add more cheese if desired!

7. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is golden and bubbly and the casserole is heated through.

8. Remove from the oven and let it rest for a few minutes before serving. Garnish with additional chopped green onions, if desired.

Tips and serving

Spread the filling evenly and bake until bubbling and heated through to 165°F (74°C).

For more ideas, try Creamy Crack Chicken Penne with Bacon and Ranch Flavor or Easy Chicken Crescent Roll Casserole Recipe for Weeknight Meals.