Crack Chicken: Creamy, Cheesy Weeknight Dinner

A rich and creamy chicken casserole with cream cheese, cheddar, and bacon, perfect for a weeknight dinner.

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Cook the bacon and chicken: Heat a large skillet over medium heat. Add 6 slices bacon and cook until crisp, about 8–10 minutes, turning occasionally; reserve 1 tbsp bacon fat and drain the rest. Season chicken with salt and pepper, then sear in reserved bacon fat until golden brown; let it rest and shred.
Sauté aromatics: In the same skillet, add butter if needed, and sauté diced onion for 4–5 minutes until translucent. Add minced garlic and cook until aromatic.
Build the sauce on the stove: Reduce heat to low, stir in cream cheese and chicken stock; whisk until smooth. Stir in sour cream, ranch seasoning, and cheddar; cook gently until the cheese melts. Whisk in cornstarch slurry and simmer to thicken.
Combine and bake: Fold shredded chicken and most of the crispy bacon into the sauce, transfer to a baking dish and sprinkle with reserved bacon and extra cheddar. Bake at 180°C (350°F) for 10–12 minutes until bubbling.
Finish and serve: Broil for 1–2 minutes for a crispy top. Let rest for 5 minutes, garnish with chives, and serve.

For a lighter version, substitute sour cream with plain Greek yogurt. Make-ahead by preparing through step 3 and refrigerate for up to 24 hours.