Packed with shredded chicken, ranch seasoning, crispy bacon, cheddar, sour cream, cream of chicken soup, and buttery Ritz crackers—Crack Chicken Casserole is a cozy, creamy dinner winner.
Okay, so here’s the thing. This wasn’t supposed to be the dinner that saved my week. I was staring down another “What do I make with this random pile of fridge stuff?” kind of night. You know, when it’s been one of those endless Tuesdays and even the thought of chopping an onion feels like too much?
That’s where this casserole came in. I had some leftover rotisserie chicken (half dried out, if I’m being honest), a sad-looking pack of bacon from last weekend’s failed breakfast plans, and a box of Ritz crackers that had been opened for… I don’t even know how long. I remembered seeing this Crack Chicken Casserole recipe floating around, and I figured—why not? Worst case, we order pizza.
Spoiler: we didn’t order pizza.
What came out of the oven wasn’t just dinner—it was magic. Creamy, cheesy, crispy-topped, unapologetically rich magic. The kind of meal where no one talks for a minute because they’re too busy eating. You ever had one of those? Yeah. That.
Why You’ll Love This Crack Chicken Casserole Recipe?
It’s not fancy. It’s not photogenic (I mean, beige food rarely is). But this casserole? It’s like a hug in a pan. There’s something deeply satisfying about the combo of creamy chicken, tangy ranch, crispy bacon, and that golden, buttery Ritz topping. It just works—even when your day doesn’t.
Plus, it’s one of those dump-and-bake recipes that feels like cheating. You throw it together in one bowl, toss it in a dish, and let the oven do the heavy lifting. It’s the culinary equivalent of sweatpants. No judgment. Just comfort.
Also, it’s flexible. You can make it ahead. You can freeze it. You can even eat it straight out of the fridge the next morning while standing at the counter in your robe (not saying I did that—but I did).
Ingredient Notes:
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Cooked Chicken (4 cups): Honestly, I’ve used everything from freshly shredded poached chicken to leftover dry breast meat I overcooked the day before. It all works once it’s mixed with the sauce. Rotisserie is the MVP though—just makes life easier.
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Ranch Dressing Mix (1 packet): That little envelope of dry herbs that somehow tastes like childhood and Super Bowl parties. You could DIY your own blend, but… why?
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Cheddar Cheese (1½ cups): I go for sharp cheddar because it’s punchy. Once, I only had mild and added a little extra. It wasn’t the same, but no one complained.
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Cooked Bacon (1 cup): Freshly fried is obviously ideal. But if you’ve got the bagged kind or precooked strips? Do it. We’re not here to suffer.
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Sour Cream (1½ cups): Full fat, please. I tried it with light sour cream once during a fleeting health kick. It wasn’t terrible—but it wasn’t this.
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Cream of Chicken Soup (1 can): I know. The canned stuff. It’s not hip or Whole30 or whatever—but it’s delicious and nostalgic and gives the casserole its soul.
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Ritz Crackers (1½ cups, crushed): I accidentally used Club crackers once. Still good. But Ritz have that slightly sweet, buttery thing going on that makes them the real star.
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Unsalted Butter (¼ cup): To pull that topping together. I once used salted butter and didn’t adjust the rest of the salt. Still ate it.
How To Make Crack Chicken Casserole?
Step 1: Oven On, Dish Prepped
Set your oven to 350°F. Grease a 9×9 baking dish or use whatever similar-sized thing is clean. I’ve done this in a deep 8×8. Slightly longer bake time. No big deal.
Step 2: The Big Stir
Mix together the chicken, ranch seasoning, cheddar, bacon, sour cream, and cream of chicken soup. I usually dump it all in a bowl and stir with the first clean spatula I can find. No need to overthink it.
Step 3: Top It Off
In a smaller bowl, stir your crushed crackers with the melted butter. Sometimes I add a pinch of garlic powder just because it feels right.
Step 4: Assemble + Bake
Pour the chicken mix into your dish, smooth it out, and top it evenly with the buttery cracker mix. Bake uncovered for 25–30 minutes. It should be bubbly and golden. Smells like something your neighbor would “just happen to stop by” for.
Want To Save This Recipe?
Step 5: Let It Sit (If You Can Wait)
I know, it smells amazing. But give it five minutes before diving in unless you want a lava-mouth situation.
Storage Options:
This stuff keeps beautifully. Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or oven until hot. The topping stays surprisingly crisp if you oven-toast it.
You can also freeze it—just don’t bake first. Assemble, cover tightly with foil, and freeze. When you’re ready, bake straight from frozen at 350°F for about an hour, or thaw overnight and bake as usual. Either way? Still hits.
Variations and Substitutions:
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Added broccoli. Felt like I earned a vegetable badge that day.
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Swapped the cheddar for Colby-Jack. Honestly? Not bad.
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Used Greek yogurt instead of sour cream. Not as rich, but passable.
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Tossed in red pepper flakes. Spicy and cheesy? Yes, please.
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Forgot the bacon once. Was still edible. Emotionally devastating, though.
What to Serve with Crack Chicken Casserole?
Let’s be real—you could eat it straight from the dish. But if you’re setting a table:
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Steamed green beans or roasted Brussels sprouts (gotta have something green)
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A salad with ranch, obviously
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Dinner rolls or biscuits
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Mashed potatoes if you’re going full-throttle comfort food mode
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A glass of wine or a can of soda—whatever your week calls for
Frequently Asked Questions:
Can I make it ahead?
Yep. Prep it the night before, toss it in the oven when you’re ready. No drama.
Is it super ranchy?
Not really. The ranch just adds flavor depth. It’s not like dipping your fork in a dressing bottle.
Can I use turkey instead of chicken?
Totally. Leftover holiday turkey? This is a great way to resurrect it.
This Crack Chicken Casserole isn’t glamorous. It doesn’t need to be. It’s real food for real people on real weeknights. It’s messy and cheesy and full of everything that makes you feel like you’re home—even if the rest of your life is kind of chaos.
If you make it—drop a comment, shoot me an email, or just shout into the void. Did you add jalapeños? Did your kid eat it without asking if it was “weird”? Did you eat it cold the next morning standing at the fridge?
Same. Let’s talk casserole.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crack Chicken Casserole
Ingredients
- 4 cups cooked chicken chopped
- 1 1-ounce packet ranch seasoning mix
- 1½ cups shredded sharp cheddar cheese
- 1 cup cooked bacon chopped
- 1½ cups sour cream
- 1 10.5-ounce can unsalted cream of chicken soup
- 1½ cups Ritz crackers crushed
- ¼ cup unsalted butter melted
Instructions
Preheat Oven and Prepare Dish
- Preheat the oven to 350°F (180°C). Lightly grease a 9×9-inch baking dish with nonstick cooking spray and set aside.
Combine Filling Ingredients
- In a large mixing bowl, combine the cooked, chopped chicken with the ranch seasoning mix, shredded cheddar cheese, chopped bacon, sour cream, and cream of chicken soup. Mix thoroughly until well combined and evenly coated.
Transfer to Baking Dish
- Spread the chicken mixture evenly into the prepared baking dish, smoothing the top with a spatula.
Prepare Cracker Topping
- In a separate bowl, mix the crushed Ritz crackers with the melted butter until all crumbs are evenly coated.
Add Topping and Bake
- Sprinkle the buttered cracker mixture evenly over the chicken layer. Bake uncovered for 25 to 30 minutes, or until the casserole is bubbling and the topping is golden brown.
Serve
- Remove from the oven and allow to cool slightly before serving. Serve warm for best results.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
