Easy Chicken Casserole

I threw together this casserole on a cold, dreary Sunday evening. It was inspired by something that I saw on Pinterest called “Crack Chicken”. I don’t usually like to call my food “crack” anything because I either think of illegal substances or butt-cracks. Neither thought works well for something I want to eat. Anyhow, this dish is super simple and pairs great with a salad.


1 rotisserie chicken (picked apart and shredded)

1 cup cooked rice

1 block cream cheese

1 package dry ranch mix

1/4 cup or more of milk (this is for the chicken mixture if it seems a little thick)

3/4 cup shredded cheese

cooked and chopped bacon (I won’t tell you how much bacon, there is no limit. I used half a package.)

chopped green onions for garnish


Preheat oven to 350 degrees. In a large pot, mix all ingredients except the shredded cheese, green onions, and bacon. Stir mixture until cream cheese is melted and incorporated with the chicken and rice. I added a little milk at this point because the mixture was a little thick and hard to stir.

Once everything is stirred together, put into a square baking pan. Sprinkle top with shredded cheese and top that cheese with the crumbled bacon. Bake for 20-25 minutes until cheese is bubbly.

When making plates, sprinkle the top of the chicken casserole with the chopped green onions and serve with a side salad or other veggies.

Yum Yum!

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