This Crack Chicken Casserole is the ultimate comfort food, blending creamy, cheesy goodness with savory, smoky flavors in every bite. Tender shredded chicken mingles with crispy bacon, melty cheddar, and a hint of ranch seasoning for a dish that’s irresistibly rich and satisfying. Perfect for busy weeknights, it comes together in just 20 minutes of prep and bakes to golden perfection in an hour.
Each forkful delivers a delightful mix of textures—creamy, crunchy, and oh-so-decadent—while the bold flavors keep you coming back for more. Whether you’re feeding a crowd or indulging in a cozy night in, this casserole is guaranteed to become a family favorite. It’s comfort food at its finest, ready to warm your heart and your table.
What You’ll Need for Crack Chicken Casserole
- For the chicken:
- 2 pounds boneless, skinless chicken thighs (or substitute with chicken breasts)
- 2 Tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- For the casserole:
- 10 ounce can of cream of chicken soup (or cream of mushroom for a twist)
- ½ cup sour cream
- ½ cup mayo
- 1 ounce ranch seasoning packet (or homemade ranch mix)
- ½ cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- 10 ounces bacon, cooked and crumbled (use pre-cooked bacon for convenience)
- 1½ sleeves Ritz crackers (or substitute with saltines or breadcrumbs)
- ½ stick of butter, melted
How to Make Crack Chicken Casserole
- Prep: Preheat your oven to 400°F and grease a 9×13-inch baking dish with cooking spray.
- Season the chicken: Rub the chicken all over with olive oil, salt, and pepper.
- Roast: Arrange the chicken in an even layer in the baking dish. Bake for 25-30 minutes or until a meat thermometer inserted into the largest piece reads 165°F.
- Rest and shred: Remove the chicken from the oven and let it rest for 10 minutes. Transfer it to a cutting board and shred it with two forks. While the chicken rests, work on the filling and topping.
- Adjust: Turn the oven down to 375°F and re-grease the baking dish with non-stick cooking spray.
- Make the filling: In a large mixing bowl, mix together the cream of chicken soup, sour cream, mayo, and ranch seasoning until smooth. Fold in the cheddar, parmesan, bacon, and shredded chicken.
- Make the topping: Add the Ritz crackers to a food processor and pulse until fine crumbs form. Add the melted butter and pulse just until combined.
- Assemble: Spread the creamy chicken mixture evenly over the bottom of the baking dish. Scatter the Ritz mixture over the top in an even layer.
- Bake: Bake uncovered for 30 minutes or until the Ritz topping is golden brown and crispy.
Perfect Pairings: Serving Suggestions
This creamy, cheesy Crack Chicken Casserole is a crowd-pleaser on its own, but pairing it with the right sides can elevate your meal. Serve it with a crisp green salad or steamed broccoli to balance the richness. For a heartier option, add garlic mashed potatoes or buttered egg noodles. Don’t forget a slice of crusty bread to soak up every last bite of that creamy filling!
Make It Ahead: Storage and Reheating Tips
This casserole is a great make-ahead dish! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 20-25 minutes or until warmed through. For a quick fix, microwave individual portions for 1-2 minutes, stirring halfway through. If you’d like to freeze it, assemble the casserole (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Switch It Up: Recipe Variations
Feel free to customize this casserole to suit your taste! Swap the chicken thighs for rotisserie chicken to save time, or use cream of mushroom soup instead of cream of chicken for a different flavor profile. Add a kick with diced jalapeños or a sprinkle of hot sauce. For a lighter version, substitute Greek yogurt for sour cream and mayo, and use whole-grain crackers for the topping.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked bacon or grab a rotisserie chicken to skip the roasting step. You can also prepare the filling and topping the night before, then assemble and bake when you’re ready. If you don’t have a food processor, crush the Ritz crackers in a zip-top bag with a rolling pin—it’s just as effective and saves on cleanup!
Essential Equipment for Success
To make this recipe a breeze, you’ll need a 9×13-inch baking dish, a food processor (or zip-top bag for crushing crackers), and a meat thermometer to ensure the chicken is perfectly cooked. A sturdy mixing bowl and rubber spatula will help you combine the filling smoothly. Don’t forget non-stick cooking spray to keep everything from sticking!
Crack Chicken Casserole
Ingredients
For the chicken
- 2 pounds boneless skinless chicken thighs
- 2 Tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
For the casserole
- 10 ounce can of cream of chicken soup
- ½ cup sour cream
- ½ cup mayo
- 1 ounce ranch seasoning packet
- ½ cup shredded cheddar
- ½ cup shredded parmesan
- 10 ounces bacon, cooked and crumbled
- 1½ sleeves Ritz crackers
- ½ stick butter, melted
Instructions
- Prep. Preheat your oven to 400°F and grease a 9X13-inch baking dish with cooking spray.
- Season the chicken. Rub the chicken all over with olive oil, salt and pepper.
- Roast. Arrange the chicken in an even layer in the baking dish. Bake for 25-30 minutes or until a meat thermometer inserted into the largest piece reads 165°F.
- Rest and shred. Remove the chicken from the oven and let it rest for 10 minutes before transferring it to a cutting board and shredding it with two forks. Work on the filling and the topping in the meantime.
- Adjust. Turn the oven down to 375°F and re-grease the baking dish with non-stick cooking spray.
- Make the filling. In a large mixing bowl, mix together the cream of chicken soup, sour cream, mayo, and ranch seasoning mix until smooth. Fold in the cheddar, parmesan, bacon, and shredded chicken.
- Make the topping. Add the Ritz crackers to a food processor. Pulse until they become fine crumbs. Add the butter and pulse just until combined.
- Assemble. Spread the creamy chicken mixture evenly over the bottom of the baking dish. Scatter the Ritz mixture over the top in an even layer.
- Bake. Bake uncovered for 30 minutes or until the Ritz topping is nice and golden brown.