Get ready for a flavor explosion with this incredible Jalapeño Popper Chicken Casserole! This delicious dish takes all the irresistible elements of classic jalapeño poppers – creamy cheese, spicy peppers, savory bacon – and combines them with tender shredded chicken in an easy, comforting casserole format. I absolutely love making this Jalapeño Popper Chicken Casserole because it’s so quick to assemble (especially using pre-cooked chicken!), packed with flavor, and always a huge hit. It’s perfect for a weeknight dinner, potlucks, or game day gatherings!
Why You’ll Love This Jalapeño Popper Chicken Casserole
- Incredible Flavor: Combines the beloved taste of jalapeño poppers with comforting chicken casserole.
- Creamy and Cheesy: Loaded with cream cheese, cheddar, and heavy cream for a rich, satisfying texture.
- Quick and Easy: Uses pre-cooked chicken and simple steps for fast preparation.
- Crowd-Pleasing: A guaranteed hit for parties, potlucks, or family dinners.
- Customizable Heat: Easily adjust the spiciness by managing the jalapeño seeds and membranes.
Ingredients for Jalapeño Popper Chicken Casserole
Here’s what you’ll need to make this delicious and cheesy casserole. The full list with measurements is in the recipe card below.
Main Components
- Boneless, skinless chicken breast, cooked and shredded (Meat)
- Cream cheese, softened (Dairy)
- Heavy cream or milk (Dairy)
- Chicken stock (Liquid)
- Jalapeño peppers (Vegetable)
- Sharp cheddar cheese, grated (Dairy)
- Crumbled crispy bacon (Meat)
Seasoning & Garnish
- Garlic powder (Spice)
- Paprika (Spice)
- Salt (Seasoning)
- Pepper (Spice)
- Italian seasoning (optional) (Spice Blend)
- Fresh chopped parsley (for garnish) (Herb) (Added based on instructions)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic spicy, cheesy flavors of this Jalapeño Popper Chicken Casserole, but here are some variations:
- Different Cheese: Use Monterey Jack, Colby Jack, Pepper Jack (for extra spice!), or a blend of cheeses.
- Add Veggies: Mix in some drained corn or black beans for extra texture and flavor.
- Make it Milder: Use fewer jalapeños or substitute with milder green chiles like Anaheims. Carefully remove all seeds and membranes from the jalapeños.
- Crispy Topping: Sprinkle crushed Ritz crackers or breadcrumbs mixed with melted butter over the top before baking for added crunch.
- Different Meat: Use leftover shredded pork or turkey instead of chicken.
How to Make Jalapeño Popper Chicken Casserole
Let me show you how easy it is to make this crowd-pleasing Jalapeño Popper Chicken Casserole:
Prep Chicken and Oven
- I preheat my oven to 375˚F (190ºC).
- I lay the cooked, shredded chicken breast evenly in the bottom of a casserole dish (a 9×13 inch or similar size works well).
- I season the chicken directly in the dish with garlic powder, paprika, salt, and pepper.
Make Creamy Sauce Mixture
- In a bowl, I whisk together the heavy cream, softened cream cheese, and chicken stock until mostly smooth. (Starting with softened cream cheese makes this much easier!)
Assemble the Casserole
- I spread the cream cheese mixture evenly over the shredded chicken in the casserole dish.
- Next, I prepare the jalapeños. I wash them and cut the tops off. To control the heat, I remove the seeds and white membranes if I want it milder, or leave some in if I want it spicier. Then, I cut the peppers into thin strips.
- I lay the jalapeño strips evenly on top of the cream cheese layer.
- Finally, I sprinkle the grated cheddar cheese all over the top.
Bake
- I bake the Jalapeño Popper Chicken Casserole for 20 minutes, or until it’s bubbly and hot.
- I carefully remove the casserole from the oven about 5 minutes before the total cooking time is complete.
- I sprinkle the crumbled crispy bacon over the top.
- I return the casserole to the oven for the remaining 5 minutes of cooking time.
Garnish and Serve
- Garnish with fresh parsley
- Serve
Tips and Tricks for the BEST Chicken Casserole
Here are my secrets for making this Jalapeño Popper Chicken Casserole truly exceptional:
- Use Rotisserie Chicken: A fantastic shortcut that saves time and adds flavor. Leftover cooked chicken works great too!
- Soften Cream Cheese: Ensure the cream cheese is fully softened for a smooth, lump-free sauce base.
- Control the Heat: Adjust the spiciness by deciding how many jalapeño seeds and membranes to leave in (or remove entirely for mild).
- Crispy Bacon: Use pre-cooked crispy bacon or cook your own until very crisp so it adds texture. Adding it near the end prevents it from getting soggy.
- Freshly Shredded Cheese: Melts much better than pre-shredded bagged cheese.
How to Serve
This Jalapeño Popper Chicken Casserole is rich and satisfying! Serve it warm:
- As a Main Dish: Perfect with a simple side salad or steamed vegetables.
- With Rice or Cauliflower Rice: Serve alongside or over rice for a heartier meal.
- As a Party Dip: Serve warm with tortilla chips, crackers, or celery sticks for dipping (it has a dip-like consistency).
- For Potlucks: A guaranteed crowd-pleaser that travels relatively well (reheat upon arrival if possible).
Garnish with fresh chopped parsley for a pop of color.
Make Ahead and Storage
- Make Ahead: You can fully assemble the casserole (without the bacon topping) up to 24 hours in advance. Cover tightly and refrigerate. Add the bacon topping during the last 5 minutes of baking. You may need to add 5-10 minutes to the total bake time if baking from cold.
- Storage: Store leftover casserole covered in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions gently in the microwave or cover the casserole dish with foil and reheat in a 350°F (175°C) oven until warmed through.
FAQs about Jalapeño Popper Chicken Casserole
- Can I use fresh chicken?
- Yes. Cook and shred about 2 lbs of boneless, skinless chicken breasts or thighs before adding them to the casserole dish in step 1.
- Can I use pickled jalapeños instead of fresh?
- Yes, drained pickled jalapeños can be used for a slightly different, tangier flavor. You might use less as their flavor can be more concentrated.
- Can I freeze this casserole?
- Yes, it freezes reasonably well. Bake and cool completely, then cover tightly. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating covered in the oven. The texture of the cream cheese sauce might change slightly.
Enjoy this creamy, cheesy, spicy, and incredibly easy Jalapeño Popper Chicken Casserole! It’s comfort food with a kick!
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Jalapeño Popper Chicken Casserole (Keto, Low-Carb)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Main Course, Casserole, Keto, Low Carb
- Cuisine: American, Tex-Mex
Description
This delicious chicken casserole recipe is so quick and easy – Everyone will love! It captures all the flavors of jalapeño poppers with chicken in a creamy, cheesy bake. Keto and low-carb friendly!
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breast, cooked and shredded (about 3–4 chicken breasts)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) heavy cream (or milk)
- 1/4 cup (60ml) low-sodium chicken stock
- 1/2 pound (225g) jalapeño peppers (about 5–6 peppers), seeded and cut into strips (see notes)
- 4 oz (125g, about 1 cup) sharp cheddar cheese, shredded
- 1/2 cup crumbled crispy bacon
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Season Chicken: Place the cooked, shredded chicken breast in the prepared casserole dish. Sprinkle the chicken evenly with garlic powder, paprika, salt, and pepper.
- Make Cream Cheese Mixture: In a medium bowl, whisk together the softened cream cheese, heavy cream (or milk), and chicken stock until smooth.
- Pour Sauce: Pour the cream cheese mixture evenly over the seasoned shredded chicken in the casserole dish.
- Prepare and Arrange Jalapeños: Wash the jalapeño peppers and cut off the tops. Slice them lengthwise and remove the seeds and membranes for a milder heat (leave some if you want it spicier). Wear gloves when handling jalapeños. Cut the peppers into thin strips. Arrange the jalapeño strips evenly over the cream cheese layer.
- Top with Cheddar: Sprinkle the shredded cheddar cheese evenly over the jalapeños.
- Bake: Bake, uncovered, for 20 minutes, or until bubbly and hot.
- Add Bacon: Remove the casserole from the oven and sprinkle the crumbled crispy bacon evenly over the top.
- Finish Baking: Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and the bacon is heated through.
- Garnish and Serve: Remove from the oven. Garnish with fresh chopped parsley, if desired. Let it rest for a few minutes before serving hot.
Notes
- Chicken: Use pre-cooked chicken like rotisserie chicken or leftover baked/poached chicken for convenience.
- Jalapeño Heat: Adjust the heat by removing all seeds and membranes for mild, or leaving some in for spicier. Always wear gloves when handling jalapeños.
- Cream Cheese: Softened cream cheese blends more easily.
- Cheese: Sharp cheddar provides good flavor. Monterey Jack or a Mexican blend can be substituted. Freshly shredded cheese melts best.
- Storage: Store leftover casserole covered in the refrigerator for up to 3-4 days. Reheat gently.