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 30 minutes. A great chicken casserole recipe for lunch or dinner. Gluten-free, and low carb / keto diet friendly. Enjoy!
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Jalapeno popper chicken casserole
This quick chicken casserole recipe combines the best of both worlds: Jalapeño poppers AND chicken casserole for a total weeknight winner. The chicken casserole is very easy and tastes amazing! If you do not have pre-cooked chicken, use rotisserie chicken instead! Add this recipe to our dinner planner; you can even print the complete shopping list for the week!
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
How to make this chicken casserole recipe
This baked chicken casserole is very easy to make. Preheat your oven and season shredded chicken with garlic powder, paprika, and pepper in a casserole dish. Whisk together heavy cream, cream cheese, and chicken stock and pour over the chicken. Add strips of jalapeño peppers and cheddar cheese on top. Bake for 20 minutes and sprinkle with bacon, then return to the oven until fully cooked.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Tips for the chicken casserole recipe
- As some of our readers advised, you can dice the Jalapeño instead of just slicing them lengthwise.
- 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 great options.
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What to serve with this easy chicken casserole?
Serve your 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, try with a side of veggies or a baked potato.
Photo credit: © Eatwell101.com
Can this chicken casserole be frozen?
Sure! You can freeze the chicken casserole before or after baking. To bake after freezing, thaw overnight in your refrigerator, then follow up with the recipe. To freeze after baking: let the chicken casserole chill, then store in portion in airtight containers. Thaw overnight, then reheat in the oven, covered, at 350ºF (180ºC).
Photo credit: © Eatwell101.com
How to keep chicken casserole leftovers
You can keep the chicken casserole leftovers for up to 3 days in an airtight container in your refrigerator. Reheat covered with foil and your oven at 350ºF (180ºC) for 20 minutes.
Photo credit: © Eatwell101.com
More chicken casserole recipes
- 25 Best Easy Chicken Casserole Recipes
- Fajita Chicken Casserole
- French Onion Chicken Casserole
- Spinach Chicken Casserole with Cream Cheese and Mozzarella
- Broccoli Chicken Casserole with Cream Cheese and Mozzarella
Photo credit: © Eatwell101.com
Jalapeño Popper Chicken Casserole
This delicious chicken casserole recipe is so quick and easy – Everyone will love!
- 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
Instructions
- Preheat your oven to 375˚F (190ºC). Lay the shredded chicken breast in a casserole dish (already cooked). Season the chicken with garlic powder, paprika, and pepper.
- Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over the shredded chicken.
- 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 it more spicy. Cut the peppers into strips and lay them on the cream cheese.
- Sprinkle the cheddar cheese on top.
- 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.
- Remove front the oven, garnish the jalapeño popper chicken casserole with fresh chopped parsley, and serve immediately. Enjoy! ❤️
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Reviews (21)
Leave a reviewLeave a Reply
Heatherlee
2024-02-04 19:00:21
I have a lot of food allergies, even dairy. Its hard to find easy and tasy meal. But I was able to substitute the dairy for all non dairy options and still had a tasty meal.
Leslie
2023-10-05 16:55:02
Omg this recipe is AMAZING!!! I made it exactly as written except I left out the chicken stock since people mentioned it’s soupy. I had half and half (instead of full cream) on hand, thus my other reason for leaving it out. I put black beans on the bottom of my casserole dish and diced my peppers instead of slicing them. Finished product is meal-prepped and ready for working the weekend! Made about eight generous servings for me.
Robyn
2023-08-17 08:47:28
This was awesome! I replaced the heavy cream with oat milk. Can't wait to make it again.
Beth
2023-08-01 13:36:38
I like how people review their own recipe on someone else's recipe. This is great as written!
Heather
2023-07-23 00:49:07
My family loves this dish! I do add extra seasonings to the chicken as I find it a bit bland; garlic, salt, pepper, cayenne, chili powder, cumin. Additionally, I like to add just a bit extra cream sauce. Delicious!
