I try to make cooking for Friday cards pretty simple so one-pot meals and casseroles are usually high on my list. I saw this recipe for Crack Chicken Casserole on the “Ask Chef Dennis” blog and it seemed to fit the bill. Dennis says that “Crack Chicken Casserole is creamy, cheesy, and packed with crispy bacon, ranch flavor, and pasta. Pure comfort food baked to perfection.” I followed the recipe as written.
Crack Chicken Casserole
Ingredients:
2 cups rotisserie chicken - shredded
8 oz cream cheese - softened
1 packet ranch dressing mix
10.5 oz cream of chicken soup condensed
1 cup sour cream - full fat
1 cup half and half or whole milk
1½ cups sharp cheddar cheese - shredded
6 slices bacon cooked and crumbled
8 ounces shell pasta - cooked aldente
2 cups crushed Ritz Townhouse crackers
4 ounces unsalted butter - melted (1 stick)
½ cup green onions - sliced for garnish
Instructions:
Preheat the oven to 375°F.
Cook the shells per the instructions on the
package for aldente.
Butter a 9×13-inch baking dish. Set aside until
needed.
Add the softened cream cheese, ranch seasoning
mix, cream of chicken soup, sour cream, and half and half to a medium bowl.
Whisk until smooth and creamy.
