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Crack Chicken Casserole
Merry

Keto-Friendly Crack Chicken Casserole – Low-Carb & Tasty

Indulge in this Keto-Friendly Crack Chicken Casserole, a low-carb delight that combines creamy sour cream, shredded chicken, crispy bacon, and melted cheddar cheese. Perfect for weeknight dinners or meal prep, this dish is satisfying, flavorful, and incredibly easy to make!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 16 ounces shredded hash browns or cauliflower rice for a keto-friendly swap
  • 16 ounces sour cream
  • 10.5 ounces cream of chicken soup
  • 4 tablespoons unsalted butter melted
  • 1 ounce ranch seasoning
  • 2 cups cooked and shredded chicken
  • 1 cup cooked and crumbled bacon
  • 2½ cups shredded cheddar cheese

Method
 

  1. Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with non-stick spray or olive oil.
  2. Mix the Creamy Base: In a large mixing bowl, combine sour cream, cream of chicken soup, melted butter, and ranch seasoning. Stir until the mixture is smooth and creamy.
  3. Layer the Casserole: Spread the shredded chicken evenly across the bottom of the prepared casserole dish. Pour the creamy mixture over the chicken and spread it evenly. Add the shredded hash browns (or cauliflower rice for a low-carb option) as the next layer.
  4. Top with Cheese and Bacon: Sprinkle 2 cups of shredded cheddar cheese over the top of the casserole. Add the cooked and crumbled bacon evenly across the cheese layer.
  5. Bake: Place the casserole in the oven and bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
  6. Serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley for added color if desired.

Notes

  • Keto Swap: Use cauliflower rice instead of hash browns for a true keto-friendly version.
  • Cheese Choices: Feel free to mix cheddar with mozzarella or Monterey Jack for varied flavors.
  • Prep Ahead: You can assemble this casserole and store it in the refrigerator for up to 24 hours before baking.

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