A simple, creamy baked casserole featuring shredded chicken, bacon, ranch seasoning, and a cheesy topping.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken
8 slices bacon, cooked and crumbled
1 (10.5 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup milk
1 packet (1 ounce) dry ranch seasoning mix
2 cups shredded cheddar cheese, divided
1 cup crushed buttery crackers or panko breadcrumbs
4 tablespoons butter, melted
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the shredded chicken, cooked bacon, cream of chicken soup, softened cream cheese, sour cream, milk, ranch seasoning mix, and 1 1/2 cups of the cheddar cheese. Mix until all ingredients are well combined and creamy.
Spread the mixture evenly into the prepared baking dish.
In a small bowl, mix the crushed crackers or breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake for 25 minutes.
Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the topping is golden brown.
Let the casserole rest for 5 minutes before serving.
Notes
You can substitute rotisserie chicken for cooked shredded chicken to save time.
For a low-carb version, replace the cracker topping with 1 cup of crushed pork rinds mixed with melted butter.
Prepare the casserole mixture ahead of time and store it covered in the refrigerator for up to 24 hours before baking. Add 10 minutes to the initial baking time if baking straight from the fridge.