Crazy Good Chicken Bacon Casserole

My sister sent me a text at 6 PM on a Tuesday: "I need a casserole that makes people forgive me for forgetting their birthday." I told her to grab rotisserie chicken and bacon. She called me an hour later laughing because half the pan disappeared before she even made it to the party.

The first time I made this for a rainy Sunday dinner, my husband took one bite and declared it "crazy good." The name stuck. Now every time the forecast turns gray, someone in our house starts asking when the casserole is coming out of the oven.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves about an hour of prep time
• 6 slices bacon: Cook it until crispy so it holds its texture through the baking
• 12 oz penne or rotini pasta: The ridges and curves grab onto the creamy sauce better than smooth noodles
• 2 cups shredded cheddar cheese: Sharp cheddar gives you more flavor bang for your buck
• 1 cup sour cream: Full fat is worth it here for that velvety finish
• 1 cup whole milk: Room temperature milk blends into the sauce much more smoothly
• 4 oz cream cheese: Let it sit on the counter for an hour so it incorporates without lumps
• 1 cup frozen peas: Thaw them completely and pat dry so they do not water down your sauce
• 1 small onion: Finely dice it so you get sweetness without big chunks in every bite
• 2 cloves garlic: Fresh minced garlic makes a noticeable difference over powder
• 1 tsp salt and ½ tsp black pepper: Adjust these after tasting the sauce since cheeses vary in saltiness
• ½ tsp smoked paprika: This quietly echoes the bacon flavor in the background
• ½ tsp dried thyme: Thyme plays so nicely with chicken and cream together
• ½ cup shredded cheddar cheese and ½ cup panko breadcrumbs: The double topping approach gives you both cheese pulls and crispy crunch
• 1 tbsp unsalted butter: Melt it and toss it with the panko for golden, buttery crumbs

Instructions

Get everything ready:

Preheat your oven to 375°F and grease a 9x13 inch baking dish with butter or cooking spray

Cook the pasta:

Boil the pasta in salted water until al dente since it will finish cooking in the oven

Sauté the aromatics:

Cook the onion for about 3 minutes until soft then add garlic for just 1 minute so it does not burn

Build the filling:

Stir in the chicken, bacon, peas, and seasonings then remove from heat

Make the creamy sauce:

Whisk the sour cream, cream cheese, milk, and 2 cups cheddar until completely smooth

Bring it together:

Pour the sauce over the pasta and chicken mixture then stir until everything is coated

Transfer to the dish:

Spread everything evenly into your prepared baking dish

Prepare the topping:

Mix the panko, melted butter, and remaining cheddar in a small bowl

Bake until golden:

Bake for 25 to 30 minutes until you see bubbling around the edges and the top is browned

Let it rest:

Wait 5 minutes before serving so the sauce has time to set up slightly

Save

This became our go to comfort food after a particularly brutal week when my daughter broke her arm and all we wanted was something warm and forgiving. The crispy topping still reminds me of how good it feels to be taken care of when everything else feels hard.

Making It Ahead

You can assemble this casserole up to 24 hours in advance and keep it covered in the refrigerator. Add an extra 10 minutes to the baking time since it will be cold going into the oven.

Freezing Instructions

Wrap the unbaked casserole tightly with plastic then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with vinaigrette cuts through all that rich creaminess beautifully. I also like to put out some pickled vegetables or fresh fruit for something bright on the plate.

• Steamed broccoli or roasted asparagus rounds out the meal
• Crusty bread is never a bad idea for soaking up extra sauce
• A light white wine like Chardonnay balances the richness perfectly

Save

There is something about pulling this bubbling, golden dish out of the oven that makes a regular Tuesday feel like a celebration. Hope it finds its way into your comfort food rotation too.

Recipe FAQs

→ Can I make this casserole ahead of time?

Yes! Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add an extra 10-15 minutes to the baking time since it will be cold.

→ What type of cheese works best?

Sharp cheddar provides the best flavor punch, but you can also use Colby Jack, Gruyère, or a Mexican blend for variety. Just avoid pre-shredded cheese which doesn't melt as smoothly.

→ Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

→ How do I get the topping extra crispy?

During the last 3-5 minutes of baking, switch to broiler mode. Watch closely to prevent burning. The high heat will create an extra crunchy, golden brown crust.

→ Can I use uncooked pasta?

No, cook the pasta to al dente first. The pasta absorbs liquid while baking, and starting with uncooked pasta will result in a mushy texture. Undercook slightly since it continues cooking in the oven.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette cuts through the richness. Steamed broccoli, roasted asparagus, or garlic bread also complement the creamy, cheesy flavors beautifully.