CRACK CHICKEN CASSEROLE

 This crack chicken casserole is super creamy and cheesy, flavored with ranch and loaded with big chunks of chicken and bacon. Best EVER!

Creamy, cheesy, and so full of flavor that you’ll forget it’s a weeknight—this crack chicken casserole is sure to be one of your new fall favorites. Throw it together and throw it in the oven! Dinner will be ready before you know it—and everyone is gonna love this dish

INGREDIENTS:

• 12 ounces mini penne pasta or elbows
• 2 tablespoons butter
• 1 small onion, chopped
• 8 ounces cream cheese, softened
• 2 (10.75 ounces) cans condensed cream of chicken soup
• 2 cups sour cream
• 1 cup milk
• 1 (1 oz) packet dry ranch dressing mix
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken, cooked and cut into bite-sized cubes
• 4 cups cheddar cheese, ~divided shredded
• 1 3/4 cup cooked bacon~divided crumbled or chopped
• 3/4 cup green onion, sliced

INSTRUCTIONS:

1. Preheat the oven to 350 °F (177 °C).
2. Cook pasta (12 ounces) according to package directions just until al dente. Drain and set aside.
3. While the pasta cooks, make sauce:
4. In a skillet, melt butter (2 tablespoons) then saute onion (1) until soft. Remove from heat and cool slightly.
5. In a large bowl, using a handheld mixer, combine softened cream cheese (8 ounces), condensed cream of chicken soup (2 cans), sour cream (2 cups), 1 cup of milk, 1 packet of ranch dressing mix, salt (1 teaspoon), and black pepper (1/2 teaspoon).
6. Using a large rubber spatula or spoon, fold in the cooked pasta, cooked onion, chicken (4 cups), 2 cups of cheddar cheese, and 1 cup of cooked bacon.
7. Pour into the prepared baking dish and spread evenly. Cover with foil and cook in preheated oven for 45 minutes.
8. Remove from oven, remove and discard the foil, sprinkle with remaining 2 cups cheddar and 3/4 cups remaining bacon, and return to oven. Continue to cook until casserole is heated through and bubbly and cheese are melted about 10-15 minutes. Remove from oven. Let cool for 10 minutes. Sprinkle with 3/4 cup green onions and serve.