Description

There’s something undeniably comforting about a bubbling casserole coming out of the oven—golden brown, cheesy, and rich with savory goodness. Crack Chicken Casserole is exactly that kind of dish—the kind that pulls everyone into the kitchen before it even hits the table, all thanks to its irresistible smell.

This recipe has become a staple in many homes for good reason. It’s a hearty, family-friendly favorite that feels like a hug in food form. My first introduction to Crack Chicken Casserole was at a fall potluck hosted by a neighbor who swore it was “the one dish no one ever leaves behind.” She was right. It disappeared faster than any of the other casseroles on the table, and everyone begged for the recipe.

Over time, this dish has found its way into my regular rotation—not just because it’s downright delicious, but because it’s so easy to make ahead, customize, and stretch into leftovers. It’s one of those recipes that turns a regular Tuesday night into something to look forward to. Whether you’re cooking for your kids, prepping meals for the week, or feeding a crowd during game night, this cheesy chicken bake is a guaranteed hit.

Let’s dive in and make some kitchen magic.

Ingredients

Scale

2 cups cooked chicken breast, shredded

8 ounces cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup green onions, chopped

1 cup frozen peas (optional)

1 1/2 cups cooked pasta (elbow, penne, or rotini work great)

1/2 cup cooked turkey ham, diced

1/2 cup beef sausage, sliced

1/2 cup crushed buttery crackers or breadcrumbs for topping

Instructions

Preheat your oven to 350°F (175°C). Grease a medium-sized casserole dish with a little butter or non-stick spray.
Start with the base. In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Stir until everything is smooth and well blended. If the cream cheese isn’t soft enough, microwave it for 15 seconds to make it easier to mix.
Add in the heartiness. Fold in the shredded chicken, cheddar cheese, chopped green onions, turkey ham, beef sausage, and frozen peas if you’re using them. The peas add a nice touch of sweetness and color, but they’re totally optional.
Bring on the pasta. Stir in your cooked pasta—this really helps stretch the dish and soak up all that creamy sauce. Make sure everything is well coated. The mixture should be thick and creamy at this point.
Assemble and top. Spoon the mixture into your prepared casserole dish, spreading it evenly. Sprinkle the crushed buttery crackers or breadcrumbs over the top. This adds a little crunch that contrasts beautifully with the creamy filling.
Bake. Place the dish in the oven and bake uncovered for 25–30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Serve and enjoy! Let it cool for 5–10 minutes before serving. It firms up a bit as it rests, making it easier to scoop.

Notes

This recipe is easy to double if you’re feeding a crowd or want to freeze a batch for later. Just use a larger casserole dish and increase your baking time slightly, checking that the center is hot and bubbly.