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crack chicken casserole on a plate topped with green onions
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5 from 25 votes

Crack Chicken Casserole

Juicy shredded chicken melds with a creamy, cheesy sauce for a thoroughly satisfying casserole.
Prep Time20 minutes
Cook Time40 minutes
Broil2 minutes
Total Time1 hour 2 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 6 servings
Author: Easy Low Carb

Equipment

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 ½ pounds chicken breast
  • 1 tablespoon dried chives
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • ¾ teaspoon dried dill
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 1 ½ tablespoons apple cider vinegar
  • ¼ cup water
  • 8 ounces cream cheese cut into cubes
  • 4 slices bacon cooked crisp and crumbled
  • 1 ½ cup shredded cheddar
  • 1 stalk green onion thinly sliced

Instructions

  • Preheat oven to 400°F. Cover the bottom of a 9x13 baking dish with a small layer of olive oil.
  • Lay the chicken across the bottom of the dish. Set aside.
  • 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 reserved 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 1-2 minutes or until cheese is melted.

Notes

  • For extra cheese sauce add some heavy whipping cream
  • Give it a spicy kick with sliced jalapenos or green chilis.
  • To keep chicken juicy, cover with foil. 
  • Try sprinkling crushed pork rinds on top before broiling for an extra crispy topping.
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze in a zippered bag with the date labeled on the outside for up to 2 months.
  • Thaw in the refrigerator and reheat in the oven covered with foil.
 

Nutrition

Calories: 429kcal | Carbohydrates: 4g | Protein: 35g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 144mg | Sodium: 578mg | Potassium: 549mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 927IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg