Crack Chicken Casserole
This Crack Chicken Casserole is made with shredded hashbrown potatoes, bacon, and ranch seasoning. It's a favorite with my family and a recipe you are sure to love.
Servings: 10 servings
Ingredients
- 16 oz shredded hash brown potatoes (frozen)
- 16 oz sour cream
- 10.5 oz cream of chicken soup
- 4 tablespoons unsalted butter (melted)
- 1 oz ranch seasoning
- 2 cups chicken (cooked and shredded)
- 1 cup bacon (cooked and crumbled)
- 2 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Prepare a 9x13 baking dish with nonstick cooking spray and set aside.
- In a large mixing bowl mix together shredded hash brown potatoes, sour cream, cream of chicken soup, melted butter, ranch seasoning, cooked chicken, 3/4 cup cooked bacon, 2 cups shredded cheddar cheese. Once mixed place in your prepared baking dish.
- Top your casserole with remaining 1/4 cup cooked bacon and 1/2 cup shredded cheddar cheese.
- Bake for 40-45 minutes until the casserole is warmed throughout.
Video
Notes
Freezing Instructions:
This recipe is perfect for freezing and serving later. Follow the steps until baking. Place all ingredients into a freezer-safe casserole dish and top it.
Cover with foil and place in the freezer for up to 3 months.
When you are ready to serve just place in the fridge to thaw for 24 hours and then bake according to directions.
Nutrition
Serving: 2oz | Calories: 435kcal | Carbohydrates: 14g | Protein: 15g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 808mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 784IU | Vitamin C: 4mg | Calcium: 266mg | Iron: 1mg