Description

Baked crack chicken is a comforting, creamy, and cheesy casserole made with tender chicken breasts, cream cheese, cheddar, and ranch seasoning, baked until bubbly and golden. This low-carb, keto-friendly dish is quick, easy, and a crowd favorite.

Ingredients

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4 boneless, skinless chicken breasts
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 packet ranch seasoning (or homemade)
Salt and pepper to taste
1 tsp garlic powder
1 tsp paprika
Fresh herbs for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt, pepper, garlic powder, and paprika.
Place the seasoned chicken in a greased 9×13-inch baking dish.
In a bowl, mix softened cream cheese, ranch seasoning, and half of the shredded cheddar until smooth.
Spoon the mixture over the chicken, covering it evenly.
Top with the remaining cheddar cheese.
Bake for 20-25 minutes until the chicken reaches 165°F (74°C).
For a golden top, broil for 2-3 minutes.
Let the chicken rest for 5 minutes before serving.

Notes

For a lower-calorie version, use low-fat cream cheese and reduce the amount of cheese.

Add veggies like spinach or broccoli for extra nutrition.

Use fresh shredded cheese for better melting.

Let the chicken rest before slicing to keep it juicy.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: American