Juicy, filling, and surprisingly addictive, this recipe for a chicken casserole is very aptly named. It is definitely not a healthy weeknight meal, but it is absolutely worth it to make a big batch and just indulge once in a while.
Slice the chicken into cubes. In a large skillet over medium heat add the oil and brown the cubed chicken until it is cooked and has reached an internal temperature of 165°. Remove it from heat and set aside.
Cook the sliced bacon just until crisp.
Place the cooked chicken into the bottom of an 8x8 or 9x9 casserole dish.
Sprinkle half a cup of chopped bacon on top of the chicken.
Cover with ½ cup of shredded cheese
In a medium bowl, beat the eggs with a fork and add in sour cream, cream, onion powder and ranch dressing stirring lightly with a whisk.
Pour over the chicken and bacon in the pan.
Top with the remainder of cheese, and sprinkle the remaining 1/4 cup of bacon on top.
Bake for 30 minutes.
After 30 minutes cover the pan with foil making sure the foil does not touch the cheese, and put back in the oven for another 15 minutes.
Remove from oven, and let rest for 5 minutes before serving.
Top with green onion before serving.
This crack chicken casserole goes well with a side of broccoli or a great Caesar Salad.
You can even put this Crack Chicken Casserole in a bun for dinner.
I used Cheddar Cheese and it was great. But feel free to mix it up. You can try some Swiss cheese, Colby Jack, or pepperjack to add some heat!