Baked Crack Chicken Casserole in Your Pressure Cooker
This recipe offers a delicious and hearty dish with tender chicken smothered in a creamy ranch sauce, combined with the crunch of bacon and the richness of two kinds of cheese.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 Boneless skinless chicken breasts pounded evenly
- Salt and pepper just to taste
- 1 tablespoon Olive oil
- 8 ounces Softened cream cheese
- 1 packet Ranch seasoning mix 1 ounce
- 1 cup Sour cream or Greek yogurt
- 4 slices Cooked and chopped bacon
- 1 cup Cheddar cheese shredded
- 1 cup Mozzarella cheese shredded
- ½ cup Chopped green onions
- Fresh chopped parsley optional
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Season your pounded chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat and sear chicken for 5 to 7 minutes on each side until nicely browned.
- Mix softened cream cheese, ranch seasoning, sour cream or Greek yogurt, and half the shredded cheddar and mozzarella cheeses together in a bowl.
- Transfer browned chicken to a baking dish and pour the creamy cheese mixture over, then sprinkle with cooked chopped bacon.
- Sprinkle the rest of the cheddar and mozzarella cheeses over the bacon and finish with a handful of green onions.
- Bake in the oven for 25 to 30 minutes until the cheese melts and is bubbly and golden.
- Let casserole rest before serving.
- Serve hot and enjoy.
Notes
Serve with a sprinkle of fresh parsley for added flavor and presentation.