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Crack Chicken Casserole

Crack Chicken Casserole

Jennie Duncan
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. 
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 10 servings
Calories 435 kcal


  • 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 ½ cups shredded cheddar cheese


  • 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, ¾ cup cooked bacon, 2 cups shredded cheddar cheese. Once mixed place in your prepared baking dish.
  • Top your casserole with remaining ¼ cup cooked bacon and ½ cup shredded cheddar cheese.
  • Bake for 40-45 minutes until the casserole is warmed throughout.


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. 


Serving: 2ozCalories: 435kcalCarbohydrates: 14gProtein: 15gFat: 36gSaturated Fat: 18gCholesterol: 91mgSodium: 808mgPotassium: 303mgFiber: 1gSugar: 2gVitamin A: 784IUVitamin C: 4mgCalcium: 266mgIron: 1mg
Keyword Crack Chicken Casserole
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