Cracked Out Chicken & Pasta Casserole
★★★★★
This hearty chicken and pasta casserole combines tender chicken, creamy sauce, crispy bacon and melted cheddar for a comforting family meal. It’s simple to assemble, bakes up golden and bubbly, and makes great leftovers. Follow the steps below for an easy weeknight dinner or a potluck dish the whole table will enjoy.
Course Main Course
Cuisine American
Author Catherine’s Plates
Equipment
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Medium saucepan (for boiling pasta)
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Large deep skillet
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9 x 13-inch baking dish
Ingredients
- 1 1/2 cups elbow macaroni, uncooked
- 3 TBS butter
- 1/2 yellow onion, diced
- 1 (10.5oz) canned cream of chicken soup
- 2 cups sour cream
- 1/4 cup milk
- 4 oz cream cheese, softened
- 1 oz (3 TBS) ranch seasoning dry mix
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked bacon bits, DIVIDED
- 2 cups cooked chicken breast, diced (rotisserie works well)
- 2 cups shredded cheddar cheese, DIVIDED
- 3 green onions, sliced thinly
Instructions
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Preheat your oven to 375°F (190°C). Bring a medium saucepan of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain well and set aside while you prepare the sauce.
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In a large, deep skillet over medium-high heat, melt the butter. When it begins to sizzle, add the diced onion and sauté until softened, about 2 minutes. Reduce the heat slightly before adding the remaining sauce ingredients.
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Stir in the canned cream of chicken, milk, sour cream, ranch seasoning mix, softened cream cheese, garlic powder, salt, and black pepper. Continue stirring over medium heat until the cream cheese melts and the mixture is smooth and well combined. Taste and adjust seasoning if desired.
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Turn off the heat. Fold in the cooked chicken, 1 3/4 cups of the cooked bacon bits, and 1 1/2 cups of the shredded cheddar cheese. Finally, add the drained macaroni and stir until every piece is coated with the creamy mixture.
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Lightly spray a 9 x 13-inch baking dish with nonstick spray. Transfer the casserole mixture to the prepared dish and spread it into an even layer.
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Sprinkle the remaining cooked bacon, the remaining 1/2 cup of shredded cheddar cheese, and the sliced green onions evenly over the top of the casserole for a flavorful finishing layer.
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Bake in the preheated 375°F oven for 30–35 minutes, or until the top is bubbly and the cheese has melted and begun to turn golden. Remove from the oven and let rest for 5–10 minutes before serving to allow the casserole to set slightly.
Tips, Variations & Storage
- Make it ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if baking from chilled.
- Substitutions: Swap cooked turkey or leftover rotisserie chicken for the chicken, or use a different cheese such as Monterey Jack or Colby for a milder flavor.
- For a lighter version: Substitute Greek yogurt for part of the sour cream and reduce the cream cheese slightly, though the texture will be a bit different.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat individual portions in the microwave or reheat the casserole covered at 350°F until warmed through.
- Serving suggestions: Serve with a simple green salad or steamed vegetables to balance the richness of the casserole.