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Best Crack Chicken Casserole
Video
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Ingredients
- 2 cups shredded cooked chicken
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 2 cups cooked rice
- 1 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed cornflakes
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, mix together shredded chicken, cream of chicken soup, sour cream, ranch dressing, rice, green onions, garlic powder, salt, and pepper until well combined.
Pour the mixture into a greased 9x13 inch baking dish.
Sprinkle the shredded cheddar cheese on top of the casserole.
Evenly distribute the crushed cornflakes over the cheese layer.
Bake in the preheated oven for 30-35 minutes until the casserole is bubbly and the cornflakes are golden brown.
Remove from oven and let it cool for a few minutes before serving.
Kitchen Tools
- Mixing bowl
- 9x13 inch baking dish
Chef's Tips
Troubleshooting
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Frequently Asked Questions
Yes, but it will require a longer cooking time.
Yes, you can freeze it before or after baking; just ensure it cools completely.
You can make a homemade version by mixing chicken broth with flour and cream.
It stays good for about 3 days in the fridge if stored properly.
Yes, you can assemble it in advance and refrigerate it until you are ready to bake.
Quinoa or cauliflower rice are great alternatives to traditional rice.
No, it's mild, but you can add spicy seasonings for an extra kick.