One Pot Crack Chicken Casserole

This is the kind of comfort food dreams are made of! It’s a flavor bomb of mac and cheese, chicken, crispy bacon and creamy ranch dressing. One-pot meals are truly life-changing, not only because of their convenience, but also because of the minimal cleanup (total win!). This crack chicken casserole ticks all those boxes. Plus, it’s so delicious that it’s truly addictive! This is a meal you’ll want to make again and again.

Or try the original dish with our slow cooker crack chicken recipe.

Say goodbye to endless prep work and a sink full of dishes! This one-pot meal offers bold flavors and a truly satisfying meal in no time, all made in one pot. While this recipe is already a breeze to make, you can make it even easier by using pre-cooked chicken and bacon. It’s perfect for any occasion, whether it’s a busy weeknight dinner with the family or a crowd-pleasing dish. This is a meal everyone will rave about!

Notes on ingredients

• Skinless and boneless chicken breasts: You can replace them with boneless, skinless chicken thighs without changing the cooking times.
• Olive oil: Use olive oil or your favorite neutral-flavored cooking oil.
• Chicken broth: Opt for a low-sodium broth to better control salt content and flavor. You can always add salt to taste later.
• Penne Pasta: Any brand will work great here.
• Dry ranch dressing: Make your own like we do to check the flavor, or use one of those convenient 1-ounce packets.
• Cream Cheese: Cube it for faster, more even melting.
• Bacon: Freshly cooked bacon is ideal, but jarred crumbled bacon is a convenient alternative that still provides great flavor.
• Grated Cheddar cheese: Sharp cheddar is our favorite, but you can mix things up with pepper jack or mozzarella.
• Green onions: Optional, but they add a pop of color and visual appeal for those who eat with their eyes first.

Using Precooked Chicken

Using pre-cooked chicken makes this dish even easier to prepare. Take a rotisserie chicken from the store and destroy it. It’s already seasoned and tender, making it a perfect match for this casserole. You will need about 4 cups, which is about one medium chicken. You can also use pulled chicken from the deli or leftover chicken you cut up.

Cooking Tagliatelle In Broth

This one-pot trick isn’t just a time saver—it’s also a flavor creator! Here’s the secret: cook the pasta in the same pot with the chicken broth. Not only does it save time (because who wants extra dishes?), but it also makes pasta really delicious.

During cooking, pasta releases some of its natural starch, which helps thicken the sauce. This means extra creamy, dreamy perfection without a ton of work. No separate pots, no waiting for the water to boil, no stress. Everything happens on one plate, and that’s just the way we like it.

Quick Tips for Success

Mix the pasta occasionally so it doesn’t stick to the bottom of the pan.

Keep an eye on the liquid—If the pasta is thirsty and absorbs too quickly, add a little more broth or water to keep everything moving.

Cook the pasta only until al dente since it will cook in the oven later. Nobody wants mushy pasta, right?

Overview options

You need an oven-safe baking tray to make it a one-pot option since it starts on the stovetop and finishes in the oven. You can use a 3.5 liter bratt panA deep oven-safe panor a 6-quart enameled cast iron Dutch oven.

No oven-safe pan? No problem!: If your stovetop pan isn’t oven-safe, you can still make this recipe. After mixing everything together, transfer the pasta mixture to a greased 9×13-inch baking dish before topping it with the cheese and baking. It’s an extra step, but the results will still be delicious!