Crack Chicken Casserole has been the rage for a few years, and there are dozens of variations. Some are made in the Instant Pot, others in the slow cooker, and my favorite, baked in the oven. World’s Best Crack Chicken Casserole can be made ahead and baked or the components can be prepared and then put together at the last minute.

While the main components are always cooked chicken breast, crisp bacon, and cheese in a creamy ranch flavored cheese sauce, cooks add other ingredients to make it their own. I add dry onion flakes and peas; you may want to add other vegetables or flavorings or even vary the type of pasta.

8 Servings

8 ounces thick bacon, chopped

8 ounces bowtie or farfalle pasta, cooked al dente in boiling salted water and drained well

3 to 4 cups shredded cooked chicken breast

Sauce:
1 8 oz. package softened cream cheese
1 cup sour cream
1 envelope ranch dressing mix
1/4 cup dehydrated onion flakes
1 cup half and half
1/4 to 1/2 teaspoon freshly ground black pepper
2 cups grated cheddar cheese, divided

1 16 oz. package frozen peas

1. Preheat oven to 350°. Spray a deep 9" x 9" baking dish (or a 9" x 13" shallow baking dish) with non-stick spray.
2. Cook the bacon until crisp; drain well and mix with the cooked pasta and chicken.
3. Whisk together the sauce ingredient using 1 cup of the grated cheese.
4. Mix the sauce with the pasta mixture. Stir in the peas and transfer to the prepared baking dish. Sprinkle with the remaining cheese. Bake 40-50 minutes or until bubbly.

Amount Per Serving
Calories 594 Calories from Fat 330
Percent Total Calories From: Fat 56% Protein 19% Carb. 25%

Nutrient Amount per Serving
Total Fat 37 g
Saturated Fat 19 g
Cholesterol 115 mg
Sodium 797 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Sugars 0 g
Protein 29 g

Vitamin A 28% Vitamin C 26% Calcium 0% Iron 13%