Description

This Chicken Bacon Crunch Casserole is the ultimate comfort food with tender shredded chicken, crispy bacon, creamy cheese sauce, and a crunchy topping. It comes together quickly and bakes up golden and bubbly, making it perfect for busy weeknights or cozy family dinners. Serve it as a hearty main course that will satisfy adults and kids alike.

Ingredients

Units Scale

For the Casserole Base

3 cups cooked chicken, shredded (rotisserie chicken works well)
6 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1/2 small onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Crunchy Topping

1 1/2 cups cornflakes, lightly crushed
2 tablespoons melted butter

For Garnish (Optional)

Chopped fresh parsley

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Instructions

Prepare the Oven and Pan: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with non-stick cooking spray or a little butter.
Cook the Bacon: In a skillet over medium heat, cook the bacon slices until crisp. Drain on paper towels and crumble. Set aside.
Mix the Filling: In a large bowl, combine the cooked shredded chicken, 1 cup of the shredded cheddar cheese, crumbled bacon (reserve a little for topping if desired), condensed cream of chicken soup, sour cream, milk, chopped onion, garlic powder, black pepper, and salt. Stir until well blended.
Assemble the Casserole: Spread the chicken mixture evenly into the prepared casserole dish. Sprinkle the remaining shredded cheddar cheese evenly on top.
Prepare and Add the Crunch Topping: In a small bowl, mix the crushed cornflakes with melted butter until coated. Evenly sprinkle this mixture over the casserole.
Bake: Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the topping is golden brown.
Garnish and Serve: Remove from oven, garnish with chopped fresh parsley if desired, and let rest for 5 minutes before serving warm.

Notes

Rotisserie chicken saves time and adds flavor; leftover chicken or turkey works too.
Swap cornflakes for crushed Ritz crackers, potato chips, or panko breadcrumbs for a different crunch.
Add thawed frozen peas or cooked broccoli to the casserole for extra veggies.
Assemble ahead and refrigerate (without the cornflake topping) for up to 24 hours. Add topping just before baking.

Nutrition

Serving Size: 1/6 recipe
Calories: 410
Sugar: 3g
Sodium: 880mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 17g
Fiber: 1g
Protein: 29g
Cholesterol: 90mg