Ingredients

• 1 (8 oz) block cream cheese, at room temperature

• 1 (8 oz) block cheddar cheese, shredded

• 1 cup sour cream

• 1 can spicy nacho cheese soup

• 1 can corn, drained

• 1 packet ranch seasoning

• 1 large boneless, skinless chicken breast, chopped

• 5-6 slices bacon, chopped

• 1 sleeve Ritz crackers, crushed

• 2 tablespoons melted butter

Directions

1. Preheat the Oven: Set your oven to 400°F (204°C).

2. In a large mixing bowl, combine the cream cheese, shredded cheddar, sour cream, spicy nacho cheese soup, corn, and ranch seasoning. Mix well until everything is smooth and combined.

3. In a skillet, sauté the chopped      bacon over medium heat until    crisp. Remove the bacon and set aside, leaving a bit of the bacon drippings in the pan. In the same skillet, add the chopped chicken pieces and cook until fully cooked and no longer pink in the center.

4. Add the cooked chicken and bacon to the creamy mixture, stirring to combine. Pour everything into a casserole dish and spread evenly. 

5. In a small bowl, mix the crushed Ritz crackers with the melted butter, then sprinkle this mixture evenly over the top of the casserole.

6. Place the casserole in the oven and bake for 30 minutes, or until bubbly and golden on top.

   Serve Hot