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Easy Crack Chicken Casserole
Caroline

Crack Chicken Casserole

A creamy, cheesy, ranch-flavored chicken casserole loaded with pasta and topped with melty mozzarella. Easy, comforting, and perfect for family dinners or make-ahead meals.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 610

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 8 oz cream cheese, softened
  • 1 packet ranch seasoning mix (1 oz)
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 4 cups cooked pasta (penne or rotini)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • fresh parsley, chopped (for garnish)

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • mixing bowls
  • Forks for shredding chicken
  • spoon or spatula
  • measuring cups and spoons
  • oven

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Cook pasta according to package instructions. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook 7–8 minutes per side until fully cooked. Shred using two forks.
  4. In a large bowl, combine cream cheese, ranch seasoning, sour cream, garlic powder, and onion powder. Mix until smooth.
  5. Add shredded chicken, cooked pasta, and cheddar cheese. Stir until fully mixed.
  6. Transfer mixture to the baking dish. Sprinkle mozzarella evenly on top.
  7. Bake 20–25 minutes until cheese is melted, bubbly, and golden brown.
  8. Let cool slightly, then garnish with parsley and serve warm.

Notes

  • Use a sharp knife to cut neat portions once slightly cooled.
  • Substitute pasta with rice or quinoa for a gluten-free alternative.
  • Add a crunchy topping with breadcrumbs or crushed crackers for texture variation.
  • Perfect for meal prepping—store individual servings in airtight containers for lunches or dinners.