Can I make this casserole without bacon?

Absolutely! While the bacon adds wonderful flavor and texture, you can omit it or substitute with turkey bacon, ham, or even crispy fried onions for a different crunch. For a vegetarian version, try using smoked paprika to mimic some of that smoky bacon flavor.

Why is my sauce too thick or too thin?

The perfect sauce consistency depends on several factors, including your exact pasta type and how much liquid it absorbed. If your sauce is too thick, add a splash of warm chicken broth or milk. If it's too thin, let the casserole rest a bit longer before serving or sprinkle in a little more cheese.

Can I use rotisserie chicken to save time?

Definitely! Using about 3 cups of shredded rotisserie chicken is a fantastic time-saver. Simply skip the chicken cooking step and add the shredded rotisserie chicken when the recipe calls for returning the chicken to the pan. You'll cut your prep time significantly while still enjoying all the flavor.

How can I add more vegetables to make this healthier?

This casserole is very adaptable to vegetable additions. Frozen peas, diced bell peppers, broccoli florets, or spinach work wonderfully. For harder vegetables like broccoli or carrots, add them during the last 5 minutes of pasta cooking. For leafy greens like spinach, stir them in just before adding the cream cheese so they wilt perfectly.

One Pot Crack Chicken Casserole Recipe

Name: One Pot Crack Chicken Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 medium boneless skinless chicken breasts; 2 tablespoons olive oil; 2 cups chicken broth; 4 cups water; 12 ounces penne pasta; 2 tablespoons dry ranch seasoning or 1-ounce packet; 8 ounces cream cheese, cubed; 1 cup cooked and crumbled bacon (about 6 slices); 2 cups shredded cheddar cheese; 2 tablespoons sliced green onions (optional, for garnish)

Description

This One Pot Crack Chicken Casserole is a creamy, cheesy, and flavor-packed dinner option that’s perfect for busy weeknights. Loaded with tender chicken, crispy bacon, and ranch seasoning, this dish is easy to make in just one pot—saving you time and cleanup! It’s a family-friendly meal that’s hearty, satisfying, and bound to become a new favorite.

Ingredients

Units Scale

For the Chicken and Pasta

3 medium boneless skinless chicken breasts
2 tablespoons olive oil
2 cups chicken broth
4 cups water
12 ounces penne pasta

For the Sauce and Toppings

2 tablespoons dry ranch seasoning or 1-ounce packet
8 ounces cream cheese, cubed
1 cup cooked and crumbled bacon (about 6 slices)
2 cups shredded cheddar cheese
2 tablespoons sliced green onions (optional, for garnish)

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Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C). This is to prepare for the final step of baking the casserole to melt the cheese and get it bubbly.
Prepare the Chicken
Take the chicken breasts and place each between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness. This ensures even cooking.
Cook the Chicken
Heat 2 tablespoons of olive oil in an oven-safe pot, such as an enameled cast iron pan or a deep skillet, over medium-high heat. Add the chicken and cook for about 5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the pot and set it aside on a plate.
Cook the Pasta
Without cleaning the pan, add 2 cups of chicken broth and 4 cups of water. Bring it to a boil over high heat. Once boiling, stir in the penne pasta. Reduce the heat to medium-high and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Shred the Chicken
While the pasta cooks, shred the chicken using two forks. Set aside for using later in the recipe.
Make the Sauce
Once the pasta is fully cooked, turn off the heat but do not drain any excess liquid. Stir in 2 tablespoons of dry ranch seasoning and the cubed cream cheese. Mix until the cream cheese is fully melted, forming a creamy sauce.
Combine and Add Toppings
Add the shredded chicken back into the pot, stirring it into the sauce. Sprinkle the cooked and crumbled bacon over the chicken, followed by shredded cheddar cheese.
Bake the Casserole
Transfer the pot to the preheated oven and bake for 15–20 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Garnish and Serve
Serve the casserole hot, garnished with sliced green onions if desired.

Notes

Tip for Tender Chicken: Bring your chicken breasts to room temperature before cooking to ensure even doneness.
Substitutions: You can replace penne pasta with any short pasta shape like rotini or shells.
Make it Spicy: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.

Nutrition

Serving Size: 1 Serving
Calories: 489kcal
Sugar: 3g
Sodium: 881mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 31g
Cholesterol: 107mg