Crack Chicken Casserole

Leftover chicken is living its best life in this irresistible Crack Chicken Casserole, bubbling with creamy ranch, crispy bacon, and cheesy bliss. It’s the kind of easy casserole recipe that’ll save dinner on busy weeknights and leave the whole family scraping the dish clean.

It’s called Crack Chicken because it’s straight-up contraband in a casserole dish.

 

Our Crack Chicken Casserole packs in layers of bold, comforting flavor from the very first stir. Cream cheese and sour cream melt down into a velvety base that clings to the pasta just right. Ranch seasoning brings that signature tang, while sharp cheddar and crispy bacon drive it all home with smoky, salty richness.

Finish it off with a golden Ritz cracker topping, and you’ve got a creamy Ritz cracker chicken casserole that tastes so ridiculously good it feels like it shouldn’t be allowed to show up every week. But thank goodness it can.

This creamy casserole comes together fast with simple ingredients you probably already have in your kitchen.

It’s perfect for weeknight dinners, easy to double for a crowd, and hits the table like a grenade that takes out every plate in sight.

For a similar Ritz-topped, crowd-pleasing casserole, check out our Million Dollar Chicken Casserole, made with cottage cheese for extra body and a warm kick from a peppery spice blend. Or try our Chicken Broccoli Rice Casserole, a hearty classic with gooey cheese and just enough greens to make you feel better about returning for thirds.

Ingredients

Gather the ingredients to prepare our Ritz Crack Chicken Casserole recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Change Up the Recipe?

Absolutely. We used rotisserie chicken to make our Ritz cracker chicken casserole, but any pre-cooked chicken works. Leftover turkey or juicy chicken breasts make a great alternative.

To lighten things up, swap sour cream for Greek yogurt or use a cream cheese ranch sauce thinned with low-sodium chicken broth. You can also use milk instead of half and half for a lighter, creamier sauce.

Want more texture or veg? Stir in sautéed bell peppers or green beans, mix panko into the cracker topping, or sprinkle the remaining cheese over the top of the chicken mixture before baking.

How to Make Crack Chicken Casserole

Follow along with my simple step-by-step instructions to learn how to make crack chicken casserole in your home kitchen.

• Preheat the oven to 375°F.
• Cook the shells per the instructions on the package for al dente, then drain and set aside.
• Coat a 9×13-inch baking dish with butter, nonstick cooking spray, or a light layer of olive oil. Set aside until needed.

• Add the softened cream cheese, ranch seasoning mix, cream of chicken soup, sour cream, and half and half to a large mixing bowl.
• Whisk until smooth and creamy.
• Add the cooked shredded chicken, shredded cheddar cheese, crumbled bacon, and cooked pasta to the cream cheese mixture.
• Mix until well combined. Save some of the bacon to garnish the casserole.

• Pour the mixture into the prepared baking dish and spread evenly using a rubber spatula.
• Place the casserole on the center rack of the preheated oven and bake for 20 – 25 minutes or until bubbly.
• Add the crushed Ritz crackers and melted butter to a medium bowl.
• Mix to combine.
• Sprinkle the buttered Ritz crackers over the top of the cheesy Crack Chicken Casserole and return it to the oven. Bake for an additional 10 minutes until the crackers begin to brown.

Remove from the oven and let it cool for 7-10 minutes before serving. Garnish with sliced green onions, any remaining cheese, and extra bacon.

Show up with this casserole and watch the whole party swarm the buffet table like you just dropped the good stuff. After one blissful bite, they’ll be demanding your recipe for their next fix.

How to Store and Reheat

Let any leftover casserole cool completely before transferring it to a safe container with an airtight lid. It’ll keep in the fridge for 3 to 4 days.

To reheat, cover with aluminum foil and warm in a 350°F oven until heated through. For individual portions, a quick zap in the microwave works just fine.

You can also freeze it in portions. Wrap each one tightly in plastic wrap and foil, then place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

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