Jalapeño Popper Chicken Casserole

Jalapeño popper chicken casserole – So quick and easy. Everyone will love this delicious chicken casserole recipe! Shredded chicken, stuffed with Jalapeño peppers, heavy cream, and cream cheese, topped with cheddar, savory bacon, and ready to eat in 30mn. A great chicken casserole recipe for lunch or dinner. Gluten-free, and low carb / keto diet friendly. Relish today!

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Photo credit: © Eatwell101.com

Ingredients list for the Jalapeño Popper Chicken Casserole

2 lbs (900g) boneless, skinless, chicken breast cooked and shredded (about 3-4 chicken breasts)
1/2 teaspoon garlic powder
8 oz (225g) cream cheese, softened
1/2 cup (125ml) heavy cream or milk
1/4 cup (60ml) chicken stock
1/2 pound (125g) jalapeño peppers (about 5-6 peppers)
4 oz (125g) sharp cheddar cheese, grated
1/2 teaspoon paprika
1/2 cup crumbled crispy bacon

Photo credit: © Eatwell101.com

Directions

1. To cook this jalapeño popper chicken casserole recipe: Preheat your oven to 375˚F (190ºC). Lay shredded cooked chicken in a casserole dish. Season with garlic powder, paprika, and pepper.

2. Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over shredded chicken.

3. Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spicy. Cut the peppers into strips and lay them on top of the cream cheese. Sprinkle the cheddar cheese on top.

4. Bake the chicken casserole for 20 minutes or until bubbly and hot. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon; then return for the remaining cooking time. Garnish the jalapeño chicken casserole with fresh chopped parsley. Enjoy!

Tips for the Jalapeño popper chicken casserole

As some of our readers advised, you can dice the Jalapeño instead of just slicing them lengthwise.
Serve your jalapeño chicken casserole warm on a bed of cauliflower rice, with a side salad, sautéed spinach, or veggies like broccoli, Brussels sprouts, or these super delicious garlic butter sautéed green beans. For non-Keto and low-carb of potatoes, veggies, or a baked potato.
This jalapeño popper chicken casserole recipe is naturally gluten-free, low carb, and keto-friendly.
If bacon is not your thing (seriously?) but you still want a crisp, crunchy topping, sprinkle your chicken casserole with crushed pork rind. For those not on a Keto diet, breadcrumbs or Panko are both great options.

What other readers say about this jalapeno popper chicken casserole recipe

“So good and easy to make.” – Marilee

“So good my husband loved it! I boiled the jalapenos first so they weren’t so well done I’ve learned from the past from cooking bacon-wrapped poppers before!” – Monique

“Made this tonight. Was worried that the family wouldn’t like the spice so I chopped 2 big jalapenos and sauteed them in the leftover bacon fat and mixed them in with the cream cheese. Very good. It was a huge hit! They all loved it.” – Carol

“Loved this! When I was cooking the chicken I threw the halved jalapenos in with the chicken so they would soften. Once softened I large diced the jalapenos and added it to the cream sauce. I think I had less than 2 lbs chicken so mine made an 8×8 pan but the amount of sauce was perfect! Even my 2 year old loved this dish. We will for sure make this again.” – Chelsea

“So I finally tried this recipe and I have to say it came out pretty tasty. I decided to follow the recommendations and slice the jalapeños and I think that really helped. I put some jasmine rice with it and it was very filling. I also added some Cayenne powder for a little extra kick. Thanks for the recipe!!” – Latavia