Cheesy Crack Chicken Casserole
Looking for the ultimate dinner hero that’ll have everyone fighting for seconds? This Cheesy Crack Chicken Casserole is about to become your new weeknight savior! With its irresistible combination of creamy ranch, crispy bacon, and gooey cheese, this dish has earned its addictive “crack” nickname for good reason.
What makes this casserole truly special is how it transforms simple ingredients into comfort food magic. The tangy ranch seasoning perfectly complements the rich cream cheese base, while the pasta soaks up all that creamy goodness. Add in the smoky bacon crunch and melty Colby Jack cheese, and you’ve got a dish that hits all the flavor and texture high notes at once.
Ingredients
- 12 ounces bowtie pasta, uncooked
- 3 cups cooked and shredded boneless skinless chicken
- 1 (8-ounce) package softened cream cheese
- 1 cup sour cream
- 1 (1-ounce) packet dry ranch dressing
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- 1 cup half and half
- 1 cup cooked and chopped bacon
- 1½ cups shredded Colby Jack cheese, divided
- Green onion for garnish
Steps
- Preheat the oven to 375°F (190°C). Thoroughly spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray, ensuring all corners are coated to prevent sticking, and set aside.
- Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until al dente according to the package instructions, usually about 8-10 minutes. Test a piece by biting through it – you want a slight firmness in the center. Drain the pasta thoroughly in a colander but don’t rinse it – the starch helps the sauce cling better.
- In a large bowl, combine the softened cream cheese (make sure it’s at room temperature for smooth mixing), sour cream, ranch seasoning packet, onion powder, and pepper. Mix to combine using an electric hand mixer on medium speed for 1-2 minutes until completely smooth with no cream cheese lumps. Scrape down the sides of the bowl halfway through mixing.
- Pour in the half and half and mix on low speed until fully incorporated and silky smooth, about 30 seconds. The mixture should have a pourable but thick consistency.
- Gently fold in the cooked chicken, cooked pasta, cooked and chopped bacon, and 1 cup of the shredded Colby Jack cheese using a rubber spatula. Fold just until everything is evenly coated – overmixing can break down the pasta texture.
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly to the corners. Top with the remaining ½ cup of shredded cheese, distributing it evenly across the surface for consistent melting.
- Bake uncovered for 25-30 minutes or until hot and bubbly with golden edges. You’ll know it’s done when the cheese on top is melted and starting to get golden spots, and you can see the sauce bubbling around the edges.
- Allow the casserole to rest for 5 minutes after removing from the oven – this helps the sauce set slightly. Top with freshly diced green onions and additional chopped bacon for garnish if desired. The contrast of the bright green onions against the golden casserole adds both flavor and visual appeal!
Smart Swaps
- Greek yogurt instead of sour cream (1:1 ratio) – adds protein while maintaining creaminess
- Whole wheat pasta for regular pasta – increases fiber content without sacrificing texture
- Turkey bacon instead of regular bacon – reduces fat while keeping the smoky flavor
- Neufchâtel cheese (⅓ less fat cream cheese) for a lighter version with similar creaminess
Make It Diabetes-Friendly
- Use Dreamfields pasta or 8 ounces of high-fiber pasta to reduce net carbs by approximately 15g per serving
- Replace half and half with 1 cup unsweetened almond milk mixed with 1 tablespoon olive oil to reduce carbs by 10g per serving
- Use ¾ cup reduced-fat cheese instead of 1½ cups full-fat cheese to lower fat content without sacrificing the melty texture
- Add 2 cups steamed broccoli or cauliflower to the casserole to increase fiber and reduce the carb-to-fiber ratio, helping to slow glucose absorption
- Serve with a side salad dressed with olive oil and vinegar to further slow carbohydrate digestion
Pro Tips
- For maximum flavor, cook the chicken in the bacon drippings before shredding
- Allow cream cheese to fully soften at room temperature for at least 30 minutes to ensure a lump-free sauce
- Cook the pasta slightly less than al dente (about 1 minute less than package directions) since it will continue cooking in the oven
- For a make-ahead option, assemble everything but don’t bake – cover tightly and refrigerate for up to 24 hours, then add an extra 5-7 minutes to the baking time
- If the top is browning too quickly, loosely cover with foil for the last 10 minutes of baking