Crack Chicken Casserole
Course: MainCuisine: AmericanDifficulty: Easy
Servings
5
servingsPrep time
7
minutesCooking time
40
minutes
Cook Mode
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Ingredients
1 1/2 cups dry elbow pasta
6 sliced of bacon, cut into small pieces
1 white onion, diced
1 cup sour cream
1 cup heavy cream, or half and half
4oz softened cream cheese
10oz can cream of chicken soup
2 1/2 tbs ranch seasoning
1/2 tsp black pepper
1/4 tsp salt
2 cup cooked chicken (I use a rotisserie chicken)
1 1/2 cup shredded sharp cheddar cheese
3 green onions, sliced
Directions
- Preheat oven to 350 degrees.
- To a large pot of boiling water add the elbow pasta and cook according to the box directions. Drain and set aside.
- To a skillet add the bacon and cook threw. Remove the bacon the bacon to a separate plate lined with paper towels, set aside. Save 2 tbs of the bacon grease in the skillet (or you can use 2 tbs of butter) add the diced onion and cook for 5-7 minutes or until the onion is soft. Set to the side.
- To a large bowl add the sour cream, heavy cream, cream cheese, cream of chicken and ranch seasoning mix the ingredients together.
- Now add in the pepper, salt, chicken, pasta, onion, 1/2 of the cooked bacon and 1/2 cup of the cheese stir to combine.
- Grease a 9×13 baking dish with non-stick spray, pour the casserole in. Sprinkle the rest of the cheese on top with the remaining bacon and sliced green onions. Bake for 35 minutes. Enjoy!
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