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Crack Chicken Casserole is a creamy, cheesy dish featuring tender chicken, crispy bacon, and a flavorful homemade seasoning. This small batch recipe is perfectly portioned for one or two people, giving you all the rich, satisfying flavors of the classic dish in a convenient size. It’s easy to make, incredibly delicious, and perfect for game day or a flavorful dinner at home.
This baked crack chicken is made with a single boneless, skinless chicken breast or thigh. For more recipes using just one or two pieces of chicken, try our Greek Chicken, Chicken Parmesan, or Chicken Tacos.
Why You’ll Love This Recipe
- Quick and Easy: Bakes in about 25 minutes and perfect for a fast, satisfying meal.
- Perfectly Portioned: Made for one, so there’s no waste or leftovers.
- Packed with Flavor: Creamy sauce, crispy bacon, and a homemade seasoning blend make this dish incredibly delicious.
- Customizable: Top with green onions, tomatoes, or avocado to make it your own.
- Homemade Seasoning: Skip the packaged mix—our blend adds fresh, vibrant flavor.
Crack Chicken Casserole is a creamy, cheesy dish made with tender chicken, bacon, and a flavorful blend of herbs and spices. While traditionally used as a dip or sandwich filling, our baked crack chicken casserole is perfect as a main course served over noodles, rice, or alongside vegetables. The name “Crack Chicken” comes from its irresistible, addictive flavors!
Our small batch recipe is ideal for two and can be made with pre-cooked chicken for convenience, or we show you how to quickly cook the chicken yourself. Whether you’re preparing it for game day, dinner, or any occasion, this mini crack chicken casserole is sure to be a hit!
Ingredients
If you have any ingredients leftover from this small batch crack chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Used for sautéing, extra virgin olive oil adds rich flavor. For an even richer base, you can substitute with butter.
- Chicken Breast: This recipe uses a 4 to 5-ounce boneless, skinless chicken breast or boneless, skinless chicken thigh. Leftover chicken works well in Chicken and Rice Casserole, Chicken Tagine, Buffalo Chicken Tenders, or Cashew Chicken.
- Chopped Onions and Garlic Clove: Sautéing chopped onion and a minced garlic clove in olive oil adds depth and a hint of sweetness to the dish.
- Low Sodium Chicken Broth: A low-sodium option gives you better control over salt levels. If using regular broth, consider reducing the additional salt. Leftover broth is perfect for or soup recipes like Zuppa Toscana, Potato Soup, and Chicken Stew.
- Seasonings: A homemade blend of dried dill, parsley flakes, garlic powder, and onion powder replaces store-bought ranch seasoning, offering fresh, flavorful notes that complement the chicken.
- Heavy Cream: : Provides a creamy, velvety texture that thickens naturally as it cooks. For a lighter version, substitute with half-and-half. Extra cream is great for Crustless Quiche Lorraine, Cheesy Baked Eggs, Creamy Vegetable Soup or a Mini French Silk Pie.
- Cream Cheese: Creates the rich, creamy base of the sauce. Leftover cream cheese can be used in Jalapeño Poppers, Cheesecake Bars, or Oreo Balls.
- Cheddar Cheese: Freshly shredded cheddar melts better than pre-packaged versions. Leftover cheese is ideal for a Broccoli Casserole or Loaded Deviled Eggs.
- Salt and Black Pepper: Kosher salt enhances the dish with its clean flavor and dissolves easily. Freshly ground black pepper adds subtle heat. I recommend Diamond Crystal brand kosher salt for precise seasoning.
- Bacon: Adds crunch and smoky flavor. Use leftover bacon in German Potato Salad, Coq au Vin, or Lentil Stew.
- Green onions (optional): Sprinkle on top for a pop of fresh flavor
Recipe Variations
- Spicy Crack Chicken: Add red pepper flakes or chopped jalapeños for a spicy kick.
- Herb Chicken: Mix in fresh basil, thyme, or rosemary for added flavor and aroma.
- Cheese Swap: Try mozzarella for a stretchy texture, Gouda for smokiness, or blue cheese for a bold twist.
- Bacon-Free: Skip the bacon and add smoked paprika for a touch of smoky flavor.
- Mushroom Crack Chicken: Sauté 1/4 cup of sliced mushrooms and stir them in for extra texture and earthy flavor.
- Vegetable Additions: Stir in spinach, bell peppers, or sun-dried tomatoes for a pop of color and extra nutrition.
How To Make Crack Chicken Casserole
These step-by-step photos and instructions help you visualize how to make this recipe for crack chicken for two. See the recipe box below for ingredient amounts and full recipe instructions.
Note: These instructions include cooking the chicken, but you can use leftover cooked chicken or rotisserie chicken instead. If using cooked chicken, skip to Step 7 to add it to the dish.
- Cook the Chicken: Heat 1/2 tablespoon of olive oil in a 10-inch skillet over medium-high heat. Season the chicken with salt and black pepper. Cook for 2 minutes on one side, then flip and cook for 2 more minutes. Remove the chicken from the pan and set it aside. It doesn’t need to be fully cooked yet.
- Sauté the Onions: Add the remaining olive oil to the skillet. Add the onions and sauté for about 1 minute, stirring occasionally, until translucent.
- Add the Garlic: Stir in the minced garlic and cook for 30 seconds, stirring frequently to avoid burning.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a simmer, stirring occasionally.
- Add the Cream: Stir in the heavy cream and return to a simmer. Cook for 1 minute, stirring often.
- Mix in Seasonings and Cream Cheese:
Remove the skillet from the heat. Stir in cream cheese, parsley flakes, dill, garlic powder, onion powder, and the remaining salt until smooth and combined.
- Combine Chicken, Cheese, and Bacon: Add the chicken (if pre-cooked or rotisserie, add it here), half of the shredded cheese, and the bacon to the skillet. Stir to combine.
- Prepare for Baking: Lightly butter a 5×5 inch baking dish. Transfer the mixture to the dish, spreading it evenly. Consider placing the baking dish on a rimmed baking sheet to catch any spills.
- Add Cheese on Top: Sprinkle the remaining cheese evenly over the top. Cover the dish with foil to retain moisture during baking.
- Bake and Serve: Bake the covered dish in the oven for 20 minutes. Remove the foil and garnish with sliced green onions.
If the cheese isn’t fully melted, bake uncovered for an additional 5 minutes. Serve over buttered noodles, rice, or with slices of French bread.
Expert Tips
- Read the Recipe First: Review the recipe and Ingredient Notes before starting to ensure success. Prep all ingredients ahead of time for smooth cooking.
- Uniform Chicken Pieces: Cut the chicken into similar-sized pieces for even cooking.
- Smooth Cheese Mixture: Stir the cheeses thoroughly to create a smooth, lump-free texture.
- Choose the Right Dish: A 5×5 inch baking dish is ideal for even baking and the perfect portion size.
- Adjust Herbs to Taste: Customize the herb quantities to match your flavor preferences.
Ways To Enjoy Crack Chicken
- Over Pasta: Buttered noodles are a classic option that pairs perfectly with the creamy sauce.
- With Rice: Let white rice or brown rice soak up all the flavorful sauce.
- As a Dip: Serve with slices of French bread for dipping.
- In a Sandwich: Add it to bread or a roll for a hearty sandwich.
- With Vegetables: Pair with sautéed green beans or roasted Brussels sprouts for a balanced meal.
Frequently Asked Questions
Yes, pre-cooked or rotisserie chicken works perfectly in this recipe.
A 5×5-inch baking dish is ideal for this small batch recipe to ensure even baking and the perfect portion size.
Yes, you can make crack chicken in advance. Assemble the dish up to the point of baking, cover and refrigerate. When you’re ready, let the dish come to room temperature and bake as instructed.
Store in an airtight container in the fridge for up to 3 days, though it’s best enjoyed fresh.
Reheat in a 350°F oven for about 10-15 minutes or until heated through. If reheating in the microwave, use a microwave-safe dish and heat in short intervals, stirring occasionally.
Yes, just double the ingredient amounts and use a 6×8-inch baking dish, a 7×7 inch baking dish, or two 5×5-inch baking dishes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this mini baked crack chicken casserole recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Mini Crack Chicken Casserole
Equipment
Ingredients
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon coarsely ground black pepper
- 1 (4 to 5 ounce) boneless, skinless chicken breast -cut into ½ inch pieces
- ¼ cup chopped onions
- 1 clove garlic -minced
- ⅓ cup low sodium chicken broth
- 3 tablespoons heavy cream
- 2 ounces cream cheese
- ½ teaspoon dried parsley flakes
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup shredded cheddar cheese -divided
- 2 strips bacon -cooked and crumbled
- 1 green onion -sliced for topping
Instructions
- Preheat the Oven: Set the oven to 375°F (190°C).
- Cook the Chicken: Heat ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat. Season the chicken pieces with ⅛ teaspoon salt and black pepper. Cook the chicken for 2 minutes on one side, then flip and cook for another 2 minutes on the other side. The chicken doesn't need to be fully cooked. Remove the chicken and set it aside.
- Sauté Onions: Add the remaining olive oil to the same pan. Add the onions and sauté for about 1 minute until they turn translucent, stirring occasionally.
- Add Garlic: Stir in the garlic and cook for another 30 seconds, stirring frequently to prevent burning.
- Simmer Broth: Pour in the chicken broth, stirring occasionally, and bring the mixture to a simmer.
- Add Cream: Add the heavy cream to the pan and bring it back to a simmer. Continue to cook for 1 minute, stirring often.
- Mix in Seasonings: Remove the pan from heat. Stir in the cream cheese, dried parsley flakes, dill, garlic powder, onion powder, and the remaining salt until well combined.
- Combine Ingredients: Mix in the chicken, half of the shredded cheese, and the bacon, ensuring everything is evenly distributed.
- Transfer to Baking Dish: Transfer the mixture to a lightly buttered 5×5 inch baking dish, spreading it evenly. Pro Tip: Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Add Cheese: Sprinkle the remaining cheese evenly over the top. Cover the dish with foil to lock in moisture and ensure even baking.
- Bake: Place the covered dish in the oven and bake for 20 minutes. After baking, remove the foil and bake for an additional 5 minutes if the cheese hasn't fully melted.
- Garnish and Serve: Garnish the Crack Chicken with sliced green onions. Serve it over pasta, rice, or with a slice of French bread for a delightful meal.
Notes
- Read the Recipe First: Review the recipe and Ingredient Notes before starting to ensure success. Prep all ingredients ahead of time for smooth cooking.
- Uniform Chicken Pieces: Cut the chicken into similar-sized pieces for even cooking.
- Smooth Cheese Mixture: Stir the cheeses thoroughly to create a smooth, lump-free texture.
- Choose the Right Dish: A 5×5 inch baking dish is ideal for even baking and the perfect portion size.
- Adjust Herbs to Taste: Customize the herb quantities to match your flavor preferences.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you!! Your recipe finder is perfect for trying to avoid left over ingredients going bad. And how to make my own ingredients in small batches eg self rising flour is a game changer for keeping things fresh and saving money. I don’t have food allergies but really need to up my veggie quotient. So keep those recipes coming for making vegetables tasty – you’ll be helping America get healthier too!
We love this feature too! It’s such a great way to make the most of ingredients and reduce waste. I’m so glad you’re finding it useful, and I couldn’t agree more—having small batch staples on hand makes a big difference. I’ll definitely keep the vegetable-focused recipes coming!
Thank you for the simple and delicious recipes. I’m not much of cook. Cooking for one is difficult.
I’m looking forward to not eating the same dish all week.
Thanks
Have not cooked it yet but LOVE the ingredients!!!! One hack is to substitute diced pancetta for bacon. I live alone and do not eat bacon. I can buy a small amount of pancetta and it will last in frig a good while. Also gives a “bacony” flavor. LOVE ONE DISH KITCHEN!!!
Thank you so much – great tip!!
This is a good dish. Maybe a little less dill would be better. I ate it over noodles,, which I rarely eat but it was good. I will probably cook it again & try adjusting the seasonings. It’s way more than one serving so will have it again in a day or so. Thank you for sharing this recipe.
Made the dish last night. Excellent!! It was sooooo good and easy to make. The only thing was, I couldn’t find the temperature to bake it at. I did it at 375 degrees. I have made other recipes from you and have not been disappointed! Thank you so much for the delicious recipes!!!
This is so good I did a double batch so I could take it to work for lunch.
I’m so happy you enjoyed it!
Good recipe.
Thank you!!