Description
Creamy, cheesy Crack Chicken and Rice casserole packed with chicken, bacon, ranch, taco seasoning, and cheese. An easy, satisfying family meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) ranch dressing seasoning mix
- 1 packet (1 oz) taco seasoning mix
- 8 oz cream cheese, softened
- 1 cup cooked white rice (long grain or medium grain work best)
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup shredded cheddar cheese, plus more for topping
- 1/2 cup cooked and crumbled bacon (about 6 slices)
- 1/4 cup chopped green onions, for garnish (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup chicken broth (optional, for thinning)
Instructions
- Trim any excess fat from the chicken breasts.
- Season the chicken generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken for about 5-7 minutes per side, or until they are nicely browned and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks or a stand mixer with the paddle attachment on low speed.
- In a large bowl, combine the shredded chicken, ranch dressing seasoning mix, and taco seasoning mix.
- Add the softened cream cheese to the bowl.
- Add the cooked white rice, cream of chicken soup, and diced tomatoes and green chilies (Rotel) to the bowl. Don’t drain the Rotel.
- Stir everything together until well combined. If it seems too thick, you can add a little chicken broth (about 1/4 cup at a time) to thin it out to your desired consistency.
- Stir in 1 cup of shredded cheddar cheese and the cooked and crumbled bacon. Reserve some bacon for topping, if desired.
- Taste the mixture and adjust the seasoning as needed.
- Preheat your oven to 350°F (175°C).
- Pour the crack chicken mixture into a greased 9×13 inch baking dish.
- Sprinkle the remaining shredded cheddar cheese over the top of the mixture.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the mixture is heated through.
- Remove from the oven and let it cool for a few minutes before serving.
- Transfer the crack chicken mixture to a large skillet or pot.
- Heat over medium heat, stirring occasionally, until the mixture is heated through and the cheese is melted. This should take about 15-20 minutes.
- If the mixture starts to stick to the bottom of the skillet, reduce the heat to low and stir more frequently.
- Garnish the crack chicken and rice with chopped green onions and extra crumbled bacon, if desired.
- Serve hot. This dish is delicious on its own, but you can also serve it with tortilla chips, crackers, or even in lettuce wraps for a lighter option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
Notes
- Spice it up: Add cayenne pepper or hot sauce for more heat.
- Cream Cheese Alternatives: Use Neufchâtel cheese for a lighter option.
- Rice Variations: Try brown rice, quinoa, or cauliflower rice.
- Add Vegetables: Corn, black beans, or diced bell peppers work well.
- Slow Cooker Option: Combine all ingredients (except cheese and bacon) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken, then stir in cheese and bacon.
- Freezing Instructions: Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Make it a Dip: Serve as a dip with tortilla chips or crackers.
- Use Canned Chicken: Drain canned chicken well before adding.
- Adjust the Bacon: Omit or substitute with turkey bacon or ham.
- Add a Breadcrumb Topping: Mix breadcrumbs, melted butter, and Parmesan cheese for a crispy topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes