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.