Crack Chicken Casserole is a crave-worthy meal made with simple ingredients that your family will ask for again and again.
Make this cheesy chicken casserole or this creamy Tuscan chicken skillet for an easy comforting keto dinner.
Holly’s Recipe Highlights: Crack Chicken Casserole
- Flavor: The combination of tender chicken, crispy bacon, and cheddar gives this casserole plenty of savory flavor, with a little tang and mild spice.
- Skill Level: This beginner friendly recipe may take a few steps, but they are straightforward. Just mix, bake, shred, and broil.
- Budget Tip: You can also save on ingredient cost by choosing store-brand cream cheese and cheddar or buying them when they are on sale.
- Serving: Serve it over mashed cauliflower alongside some keto Caesar salad, spoon it into lettuce wraps, or enjoy it as a dip with homemade keto crackers and fresh vegetables.
Total Time: 61 Mins Servings: 6 Cooking Method: Oven Baked
Ingredient Notes
- Chicken: Any boneless, skinless chicken works, like breasts, thighs, and cutlets. Cooking time may vary for thighs or cutlets, so use a digital meat thermometer and pull the chicken as soon as it reaches 165°F, or even before since you’ll be cooking it again after shredding.
- Apple Cider Vinegar: The acidity brightens and lightens the rich cream cheese and cheddar.
- Seasoning: The combination of dried chives, garlic powder, onion powder, and dill provides ranch-inspired flavor without using a packaged ranch mix. Crushed red pepper flakes add mild heat, but you can reduce or omit for a milder flavor.
- Cream Cheese: Use full-fat cream cheese for the best keto profile, as well as the best flavor and creamy texture for the sauce.
- Bacon: Crispy, crunchy bacon brings the “extra” to crack chicken casserole. Make batches of oven-fried bacon and use in keto recipes all week long.
- Cheddar: Cheddar cheese adds extra savor and a delicious, melty topping combined with the crunch of bacon. Other delicious cheese options are Monterey Jack, pepper Jack, or a cheddar-Jack blend.
- Toppings: Add green onion at the end for fresh onion flavor and color. Try sprinkling crushed pork rinds or French fried onions on top before broiling for an extra crispy topping.
How to Make Crack Chicken Casserole
- Season and bake the chicken (full recipe below).
- Top with cream cheese mixture and bake again.
- Top with cooked bacon crumbles and green onions.
- Broil until the cheese is bubbly and melted.
Save It For Later
- Cool leftovers completely and stoe in an airtight container or zippered bag. Refrigerate for up to 4 days or freeze for up to 2 months.
- Thaw frozen casserole in the refrigerator overnight.
- Reheat in a 350°F oven covered with foil until heated through (about 10 to 15 minutes). Or reheat individual portions in short bursts in the microwave. Be careful when reheating that you don’t recook as the chicken can become tough.
Easy Sides for a Creamy Casserole
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Crack Chicken Casserole
This easy Crack Chicken Casserole combines tender chicken, cheddar cheese, crispy bacon, and savory ranch-style flavor in one comforting dish.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1½ pounds chicken breast
- 1 tablespoon dried chives
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ¾ teaspoon dried dill
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- 1½ tablespoons apple cider vinegar
- ¼ cup water
- 8 ounces cream cheese cut into cubes
- 4 slices bacon cooked crisp and crumbled
- 1½ cups shredded cheddar cheese
- 1 stalk green onion thinly sliced
Instructions
- Preheat oven to 400°F. Cover the bottom of a 9×13 baking dish with a small layer of olive oil.
- Lay the chicken across the bottom of the dish.
- In a small bowl, combine dried chives, garlic powder, onion powder, dried dill, crushed red pepper flakes, black pepper, and salt. Sprinkle half the seasoning mixture on top of the chicken, and reserve the remaining half for later.
- Add apple cider vinegar and water to the baking dish, cover with foil and bake for 20 minutes.
- Stir together the cream cheese and the remaining seasoning mix. Remove baking dish from oven and top chicken with cream cheese mixture.
- Cover the dish with foil again and bake for another 20 minutes.
- Remove the dish from the oven and use 2 forks to shred the chicken
- Top the chicken with bacon, cheddar cheese, and green onion.
- Broil for 1 to 2 minutes or until cheese is melted.
Notes
- Cool leftovers and store in an airtight container.
- Refrigerate for up to 3 days, or freeze for up to 2 months.
- Thaw in the refrigerator and reheat in the oven or microwave. Don’t re-cook or chicken can become tough.
Nutrition Information
Calories: 405kcal | Carbohydrates: 4g | Protein: 33g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 502mg | Potassium: 523mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe inspired by The Keto Queens
I just made this recipe and it is really yummy I served it with Brussels Sprouts.
So happy you are enjoying this recipe, Margie!