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Here’s What We Had Tonight-So GOOD!!!
Crack Chicken Casserole
INGREDIENTS
1½ cups dry elbow macaroni
3 cups cooked skinless – boneless chicken breast cubed
16 slices bacon cooked and diced (this measures 1 ½ cups once cooked)
3 tbsp butter
1 small yellow onion diced
10.5 oz can cream of chicken soup undiluted
2 cups sour cream
4 oz cream cheese softened
¼ milk or half-and-half
1 ounce packet ranch dressing seasoning
½ tsp black pepper
1 tsp kosher salt
1 tsp onion powder
3 cups shredded cheddar cheese divided
1 green onion sliced thin
INSTRUCTIONS
Preheat the oven to 375 degrees.
Lightly spray a 9×13 baking dish.
Fill a medium sized saucepan ¾ of the way with water. Bring to a low rolling boil and add elbow macaroni. Cook the macaroni until it is al dente. Drain the macaroni and set aside.
In a medium size skillet add the butter and diced onions. Cook over a medium high heat, stirring the onions with a wooden spoon to ensure even cooking for about 5 – 7 minutes. They should be translucent and starting to turn golden/light golden brown. Remove from the heat and set aside.
In a medium size mixing bowl, add the softened cream cheese,cream of chicken soup, sour cream, milk or half-and-half and the 1 oz pkg of ranch dressing powder.
Using a handheld mixer, combine the sour cream mixture on medium speed until creamy.
Continue mixing on low and add the kosher salt, black pepper and the onion powder. Mix until well combined.
Transfer the sour cream mixture to a large mixing bowl. Add in the cooked macaroni, the cubed chicken breast, cooked yellow onion, 1 ½ cups of cheddar cheese and ¾ of a cup of the cooked bacon. Using a large wooden spoon, stir until all the ingredients are completely combined.
Pour the chicken mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining shredded cheddar cheese, bacon and the thinly sliced green onion.
Bake for 35 to 40 minutes, until the top layer of cheese is melted and gooey.
Enjoy [emoji4]
Crack Chicken Casserole
INGREDIENTS
1½ cups dry elbow macaroni
3 cups cooked skinless – boneless chicken breast cubed
16 slices bacon cooked and diced (this measures 1 ½ cups once cooked)
3 tbsp butter
1 small yellow onion diced
10.5 oz can cream of chicken soup undiluted
2 cups sour cream
4 oz cream cheese softened
¼ milk or half-and-half
1 ounce packet ranch dressing seasoning
½ tsp black pepper
1 tsp kosher salt
1 tsp onion powder
3 cups shredded cheddar cheese divided
1 green onion sliced thin
INSTRUCTIONS
Preheat the oven to 375 degrees.
Lightly spray a 9×13 baking dish.
Fill a medium sized saucepan ¾ of the way with water. Bring to a low rolling boil and add elbow macaroni. Cook the macaroni until it is al dente. Drain the macaroni and set aside.
In a medium size skillet add the butter and diced onions. Cook over a medium high heat, stirring the onions with a wooden spoon to ensure even cooking for about 5 – 7 minutes. They should be translucent and starting to turn golden/light golden brown. Remove from the heat and set aside.
In a medium size mixing bowl, add the softened cream cheese,cream of chicken soup, sour cream, milk or half-and-half and the 1 oz pkg of ranch dressing powder.
Using a handheld mixer, combine the sour cream mixture on medium speed until creamy.
Continue mixing on low and add the kosher salt, black pepper and the onion powder. Mix until well combined.
Transfer the sour cream mixture to a large mixing bowl. Add in the cooked macaroni, the cubed chicken breast, cooked yellow onion, 1 ½ cups of cheddar cheese and ¾ of a cup of the cooked bacon. Using a large wooden spoon, stir until all the ingredients are completely combined.
Pour the chicken mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining shredded cheddar cheese, bacon and the thinly sliced green onion.
Bake for 35 to 40 minutes, until the top layer of cheese is melted and gooey.
Enjoy [emoji4]
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