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.
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 ½ 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, 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.
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: 2ozCalories: 435kcalCarbohydrates: 14gProtein: 15gFat: 36gSaturated Fat: 18gCholesterol: 91mgSodium: 808mgPotassium: 303mgFiber: 1gSugar: 2gVitamin A: 784IUVitamin C: 4mgCalcium: 266mgIron: 1mg
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