Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using pre-cooked rotisserie chicken is a fantastic time-saver. Simply skip the chicken cooking step and add about 4 cups of shredded rotisserie chicken when the recipe calls for returning the chicken to the pan. This cuts the preparation time significantly while still delivering all the flavor.

What if my sauce seems too thick or too thin?

The consistency is easy to adjust. If your sauce seems too thick, add a splash of chicken broth or milk and stir until you reach your desired consistency. If it's too thin, let it simmer a bit longer uncovered before adding the cheese, or sprinkle in a tablespoon of flour while stirring vigorously.

Can I make this dish gluten-free?

Yes! Simply substitute your favorite gluten-free pasta and double-check that your ranch seasoning is gluten-free (many brands are). The cooking time for gluten-free pasta might differ slightly, so keep an eye on it and test for doneness a few minutes earlier than the recipe suggests.

How can I add more vegetables to make this more nutritious?

This casserole is very adaptable! Try adding frozen peas in the last minute of pasta cooking, or stir in baby spinach just before adding the chicken back to the pan (it will wilt from the residual heat). You could also add sautéed mushrooms, bell peppers, or broccoli florets with the chicken for added nutrition without compromising the creamy, comforting nature of the dish.

One Pot Crack Chicken Casserole Recipe

Description

One-Pot Crack Chicken Casserole is a crowd-pleasing comfort food dish that’s creamy, cheesy, and loaded with flavor. This easy-to-make recipe combines tender chicken, crispy bacon, and creamy ranch-seasoned pasta, all topped with melted cheddar cheese. Perfect for a family dinner or potluck, this hearty casserole comes together in one pot with minimal cleanup and maximum taste.

Ingredients

Units Scale

Chicken and Pasta:

3 medium boneless skinless chicken breasts
2 tablespoons olive oil
2 cups chicken broth
4 cups water
12 ounces penne pasta

Seasoning and Sauce:

2 tablespoons dry ranch seasoning (or a 1-ounce packet)
8 ounces cream cheese (cubed)

Toppings:

1 cup cooked and crumbled bacon (about 6 slices)
2 cups shredded cheddar cheese
2 tablespoons sliced green onions (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken:
Preheat the oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness using a meat mallet or rolling pin for even cooking.
Cook the Chicken:
Heat olive oil over medium-high heat in an oven-safe pan, such as an enameled cast iron pot or deep skillet. Sear the chicken breasts for about 5 minutes per side, ensuring they reach an internal temperature of 165°F (74°C). Transfer the chicken to a plate and set aside.
Cook the Pasta:
In the same pan, without wiping it clean, add chicken broth and water. Bring the liquid to a boil, then add the penne pasta. Lower the heat to medium-high and simmer for about 10 minutes, stirring occasionally, until the pasta is cooked al dente.
Shred the Chicken:
While the pasta is cooking, shred the cooked chicken using two forks and set aside.
Prepare the Sauce:
Once the pasta is cooked, turn off the heat and leave the broth in the pan. Stir in the dry ranch seasoning and cubed cream cheese. Mix until the cream cheese melts and forms a creamy sauce.
Combine Ingredients:
Return the shredded chicken to the pan, stirring to coat it in the creamy sauce. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the top.
Bake the Casserole:
Transfer the pan to the preheated oven and bake for 15–20 minutes, or until the casserole is bubbly and the cheese is lightly browned on top.
Serve:
Remove from the oven and garnish with sliced green onions if desired. Serve hot and enjoy!

Notes

Short on time? Use 4 cups of precooked, shredded chicken instead of cooking raw chicken. Start by boiling the broth and water for the pasta.
If you don’t have an oven-safe skillet, transfer the pasta mixture to a greased 9×13-inch baking dish before adding toppings and baking.

Nutrition

Serving Size: 1 serving (approximately 1/8 of the recipe)
Calories: 435
Sugar: 3g
Sodium: 725mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 26g
Cholesterol: 90mg