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Healthy Recipes | Cheesy Crack Chicken Casserole

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Cheesy Crack Chicken Casserole is the perfect dish to feed a large crowd. Deliciously cheesy and loaded with tender chicken and topped with crispy bacon.

Crack Chicken has been a hit on the blog since I posted this easy Instant Pot Crack Chicken that also includes a crockpot version. The recipe was so popular that you guys asked for a casserole version and here it is, an easy Crack Chicken Casserole recipe. Loaded with chicken, pasta, lots of cheese and obviously bacon.

Casserole Recipes are very popular on the blog. Our Sweet Potato Casserole was made by hundreds of people and we have received many emails and comments about how great it is. This Chicken Spaghetti Casserole and Turkey Tetrazzini are great options for busy weeknights, making dinner easier and bonus point for delicious leftovers. Looking for more Mac and Cheese recipes? Our Mac and Cheese Casserole is incredibly popular, and it makes sense why it’s absolutely fantastic.

Crack Chicken Casserole is a hearty dinner that is perfect to feed a crowd, or if you are looking to have some delicious leftovers for the next day. It reheats pretty well, and omg it just tastes amazing. This casserole is actually a baked chicken Mac’n’Cheese, but hey, Crack Chicken sounds so much more appealing, right?

Cheesy Crack Chicken Casserole

Serves: 8 servings
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hr

Ingredients:

  • 3 cups  uncooked elbow macaroni 

Bacon:
  • 12 slices  bacon  (diced into 1-2 inch pieces)
  • 2 tablespoons  butter 

Chicken:
  • 1/4 teaspoon  ground black pepper 
  • 1/2 tablespoon  paprika 
  • 1.5-2 lbs  uncooked chicken  (cubed)
  • 1/4 teaspoon  salt 

Veggies:
  • 2 tablespoons  minced garlic 
  • 1  green bell pepper  (diced)
  • 1 medium  onion  (diced)

Cheesy Mixture:
  • 1 package  Dry Ranch Mix  (optional)
  • 1 package  (8oz) cream cheese  (room temperature)
  • 3 cups  shredded Cheddar cheese 
  • 1 can  (10 3/4 oz) cream of chicken soup, condensed 
  • 3 tablespoons  butter 
  • 1/3 cup  all-purpose flour 
  • 3 cups  milk 

Toppings:
  • 1/4 cup  panko crispy bread crumbs  (optional)
  • Cooked bacon 
  • 1 cup  shredded cheddar cheese 

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Instructions:

  1. Heat oven to 375°F.
  2. Cook and drain macaroni as directed on package.

Cook Bacon:
  1. In a large skillet, over medium-high heat, melt two tablespoons of butter and cook the bacon, stirring frequently, until crispy. Remove from skillet and set aside. Drain grease, leaving only about 2 tablespoons in the skillet.

Cook Chicken:
  1. Add the cubed chicken to the skillet, season with salt, pepper and paprika. Cook stirring frequently, until golden and no longer pink in the center. Remove from skillet and set aside.

Cook Veggies:
  1. Add diced onion, diced bell pepper and minced garlic to the skillet and cook for 3-5 minutes, stirring occasionally, until soft and tender. Remove from skillet and set aside.

Cheesy Mixture:
  1. First, In same skillet, on medium heat, melt 3 tablespoons butter over medium heat. Stir in flour with whisk until a paste forms.
  2. Second, Gradually stir in milk, beating with the whisk.
  3. Next, Stir in Ranch Mix if using.
  4. Stir in condensed cream of chicken soup and cream cheese until fully combined.
  5. Stir in 3 cups of cheddar cheese. Remove from heat.

Combine:
  1. In a large bowl combine: cooked pasta, chicken, veggies and cheese mixture. Stir well to combine and transfer to a 13x9-inch (3-quart) baking dish.
  2. Top with the cooked bacon, 1 cup shredded cheese and sprinkle some bread crumbs on top if desired.

Bake:
  1. Bake for 20-30 minutes or until mixture is bubbly and cheese is fully melted.
  2. Serve and enjoy!




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