Rotisserie Crack Chicken

This Rotisserie Crack Chicken Bake is pure flavor overload in the best way possible. Creamy ranch-seasoned cream cheese melts into tender shredded chicken, while crispy bacon and sharp cheddar take it completely over the top. Every bite is bold, cheesy, smoky, and downright addictive.

This one is a guaranteed hit every single time. It disappears fast at family dinners, game nights, and potlucks — and everyone always asks for the recipe. Serve it over rice, toss it with pasta, spoon it onto baked potatoes, pile it onto sliders, or scoop it up with crackers. Big flavor, big crowd reaction, and hardly any effort.

Ingredients

• 1 rotisserie chicken, shredded

• 2 (8 oz) blocks cream cheese, room temperature

• 1 packet ranch seasoning

• Big pinch black pepper

• Small pinch salt

• 1/2 lb bacon, cooked and chopped (divided)

• 1 ½–2 cups shredded cheddar cheese

• Green onions, sliced

Directions

1. Preheat oven to 375°F.

2. In a large bowl, combine the softened cream cheese, ranch seasoning, black pepper, salt, and about half of the cooked bacon. Mix until smooth and well blended.

3. Fold in the shredded rotisserie chicken until fully coated. Spread the mixture evenly into an 11x7 baking dish.

4. Top with shredded cheddar cheese, then sprinkle the remaining bacon evenly over the top.

5. Bake for 20 minutes, or until heated through and bubbly with melted cheese.

6. Remove from the oven and finish with sliced green onions before serving.