Description
Crack Chicken Casserole is a creamy, cheesy, and comforting dinner made with tender shredded chicken, cream cheese, cheddar, and flavorful herbs. It is easy to prepare and perfect for a satisfying family meal.
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
- 1 ½ cups shredded cheddar cheese
- 1 green onion, thinly sliced
Instructions
- Preheat the oven to 400°F.
- Lightly coat the bottom of a 9×13-inch baking dish with olive oil.
- Place the chicken breasts in the baking dish.
- In a bowl, combine the dried chives, garlic powder, onion powder, dill, red pepper flakes, black pepper, and salt.
- Sprinkle half of the seasoning mixture over the chicken and reserve the other half.
- Add the apple cider vinegar and water to the baking dish.
- Cover tightly with foil and bake for 20 minutes.
- Mix the cream cheese with the reserved seasoning mixture.
- Remove the chicken from the oven and spread the cream cheese mixture over the top.
- Cover again with foil and bake for another 20 minutes.
- Remove from the oven and shred the chicken using two forks.
- Sprinkle cheddar cheese and sliced green onion over the chicken.
- Broil for 1–2 minutes, until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- Serve Crack Chicken Casserole with steamed broccoli, green beans, cauliflower rice, or a fresh salad.
- For a heartier meal, serve it with rice, pasta, potatoes, or crusty bread.
- Garnish with extra green onions or fresh herbs before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat individual portions in the microwave until heated through.
- You can also reheat the casserole in a covered oven-safe dish at 350°F.
- For longer storage, freeze cooled portions in freezer-safe containers for up to 2–3 months.
- Thaw frozen leftovers overnight in the refrigerator before reheating.