One-Pot Thanksgiving Baked Crack Chicken Casserole
This creamy and flavorful casserole combines shredded chicken, cream cheese, and cheddar cheese, baked to perfection. It's a comforting dish perfect for Thanksgiving or any family gathering.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup cream cheese softened to room temperature
- 1 cup ranch dressing
- 1 cup shredded sharp cheddar cheese divided
- 1 cup cooked bacon crumbled
- 2 cups cooked rice
- 1 cup frozen peas and carrots mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- ¼ cup fresh green onions finely chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, ranch dressing, garlic powder, and onion powder.
- Fold in the cooked rice, frozen peas and carrots, crumbled bacon, and half of the shredded cheddar cheese.
- Season the mixture with salt and black pepper to taste.
- Transfer the mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Bake for 25-30 minutes until the cheese is melted and golden brown.
- Allow the casserole to cool for a few minutes before serving.
- Garnish with finely chopped green onions before serving.
Notes
Serve warm and consider pairing with a side salad for a complete meal.