One Pot Crack Chicken Casserole

Preheat the oven to 375°F (190°C).

Working one at a time, place 3 medium boneless skinless chicken breasts between two pieces of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.

Heat 2 tablespoons olive oil in an oven-safe enameled cast iron pot, braiser pan, or deep 10-inch skillet over medium-high heat. Cook the chicken breasts for about 5 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside on a plate.

In the same pan (without wiping it out), add 2 cups chicken broth and 4 cups water. Bring to a boil over high heat, then stir in 12 ounces penne pasta. Reduce the heat to medium-high and cook for 10 minutes at a simmer, stirring occasionally, until the pasta is al dente.

While the pasta cooks, shred the chicken using two forks.

Once the pasta is cooked, turn off the heat, do not drain any excess broth, and stir in 2 tablespoons dry ranch seasoning and 8 ounces cream cheese (cubed). Mix until the cream cheese is fully melted and the sauce is creamy.

Add the shredded chicken back to the pan, stirring to coat it evenly in the sauce. Sprinkle 1 cup cooked and crumbled bacon over the chicken, followed by 2 cups shredded cheddar cheese.

Transfer the pan to the preheated oven and bake for 15–20 minutes, or until the casserole is bubbly and the cheese is lightly browned.

Serve hot, garnished with 2 tablespoons sliced green onions, if desired.