Cowboy Creamy Chicken Crunch Bake

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, stir together the cream of chicken soup, sour cream, ranch seasoning, salt, and pepper.
3. Add the chicken, shredded cheese, bacon, green chiles, and onions, mixing until fully combined.
4. Spread the mixture evenly into the prepared baking dish.
5. In another bowl, toss the crushed crackers with the melted butter.
6. Sprinkle the crunchy topping evenly over the casserole.
7. Bake for 30–35 minutes, until hot, bubbly, and golden on top.
8. Let rest for 5 minutes before serving.

Variations

• Add cooked egg noodles or rice to make it a full one-pan dinner.
• Use pepper jack cheese for extra spice.
• Swap bacon for diced ham or smoked sausage.
• Add corn or black beans for a Southwestern twist.

Tips

• Crush crackers slightly larger for extra texture in the topping.
• Taste the filling before adding salt—ranch and bacon already add plenty.
• Let the casserole rest to help the creamy base thicken and slice neatly.
• Broil the top for 1–2 minutes at the end if you prefer an extra-toasty crunch.