Description
This Crack Chicken Casserole is a creamy, cheesy comfort dish featuring tender shredded chicken, and bowtie pasta all baked together with a flavorful ranch cream sauce. It’s perfect for a hearty family dinner and comes together in under an hour.
Ingredients
Pasta
- 12 ounces bowtie pasta (uncooked)
Chicken
- 3 cups cooked and shredded boneless skinless chicken
- 1 cup cooked and chopped
Dairy & Sauce
- 1 (8-ounce) package softened cream cheese
- 1 cup sour cream
- 1 (1-ounce) packet dry ranch dressing mix
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- 1 cup half and half
- 1 ½ cups shredded Colby Jack cheese, divided
Garnish
- Green onions, diced (for garnish)
- Additional chopped (optional, for garnish)
Instructions
- Prepare the baking dish: Preheat your oven to 375°F (190°C). Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set it aside to be used later.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, following package instructions. Drain the pasta thoroughly and set aside.
- Make the sauce base: In a large mixing bowl, combine the softened cream cheese, sour cream, dry ranch seasoning mix, onion powder, and pepper. Use an electric hand mixer to blend the ingredients until smooth and well combined.
- Add the half and half: Pour the half and half into the cream cheese mixture. Mix again until the sauce is fully incorporated and smooth.
- Combine main ingredients: Gently fold in the cooked shredded chicken, cooked pasta, chopped and 1 cup of shredded Colby Jack cheese into the sauce mixture. Stir just until everything is evenly coated and mixed.
- Transfer to baking dish: Pour the combined mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of shredded Colby Jack cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and slightly golden.
- Garnish and serve: Once baked, remove the casserole from the oven. Sprinkle diced green onions and extra chopped over the top if desired. Serve hot and enjoy!
Notes
- For best results, use freshly cooked chicken or leftover rotisserie chicken.
- You can substitute half and half with whole milk or heavy cream for a richer dish.
- Bowtie pasta can be replaced with other types like penne or rotini if preferred.
- Make sure to cook the pasta al dente so it holds its texture after baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 540
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
