Crack Chicken Casserole

A creamy, cheesy baked casserole made with shredded chicken, frozen hash browns, ranch seasoning, crispy bacon, and cheddar cheese. Easy comfort food that comes together with almost no prep.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 10 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 435

Ingredients Equipment Method Notes

Ingredients

16 oz frozen shredded hash brown potatoes do not thaw before using
16 oz sour cream full-fat recommended
10.5 oz cream of chicken soup 1 standard can
4 tbsp unsalted butter melted
1 oz ranch seasoning mix 1 standard packet
2 cups cooked chicken shredded, rotisserie or slow cooker chicken recommended
1 cup cooked bacon crumbled, divided - reserve 1/4 cup for topping
2.5 cups shredded cheddar cheese divided - reserve 1/2 cup for topping

Equipment

9x13-inch baking dish
Large mixing bowl
Nonstick cooking spray

Method

Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick cooking spray and set aside.
In a large mixing bowl, combine frozen hash browns, sour cream, cream of chicken soup, melted butter, ranch seasoning, shredded chicken, 3/4 cup crumbled bacon, and 2 cups shredded cheddar. Stir until evenly combined.
Transfer mixture to the prepared baking dish and spread into an even layer.
Top with the reserved 1/4 cup crumbled bacon and 1/2 cup shredded cheddar cheese.
Bake uncovered for 40 to 45 minutes until heated through, bubbling at the edges, and cheese on top is melted and lightly golden. Rest 5 minutes before serving.

Notes

Do not thaw frozen hash browns before mixing. Use plain rotisserie chicken, not flavored varieties. To freeze before baking: cover tightly with foil and freeze up to 3 months. Thaw overnight in fridge before baking. Reheat leftovers covered at 325 degrees F for 15 minutes or microwave in 60-second intervals.