Jalapeno Popper Chicken Casserole Recipe
This Jalapeño Popper Chicken Casserole is poppin’ with big flavor! With shredded chicken, a creamy cheese sauce, melty cheddar, crispy bacon, and spicy jalapeños, this is a dinner that’s sure to be devoured!
Servings: 8 servings
Ingredients
- 4 cups cooked and shredded chicken, see notes
- 8 ounce cream cheese, softened to room temperature
- 8 ounce sour cream
- 6 jalapenos, seeded and diced
- 1 ½ teaspoons garlic salt
- 2 cups shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 1 green onions, sliced for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the cooked chicken, cream cheese, sour cream, jalapenos, garlic salt, 1 1/2 cups of the shreeded cheese, and half of the crumbled bacon. Mix until blended (you can use your electric mixer with paddle here to get a good shredded chicken and blending of ingredients.
- Spoon mixture into a 2 quart baking dish (or 9-inch square). Top with remaining 1/2 cup shredded cheese and the other half of the cumbled bacon. Cover dish with foil.
- Bake in the oven covered for 30 minutes. Remove the foil and bake and additional 5 minutes, until the cheese is melted.
- Remove fromthe oven and sprinkle with green onions. Serve hot.
Notes
- This is about 2 pounds of chicken. Or use one whole rotisserie chicken.
- Serving Suggestions. This dish is delicious on a pretzel bun or small slider buns. Can also be served as a dip with tortilla chips.
- Spice factor. I don't find jalapenos to be super spicy, but if you can't tolerate them, use less. If you like things extra spicy use a couple more and add a few shakes of hot sauce!
- Make ahead. Assemble the dish up to 24 hours in advance. Bake as directed.
- Can be made using raw chicken. Mix up the creamy filling. Lay chicken in bottom of baking dish, cover with cream cheese mixture. Cover with foil and bake 45 minutes, remove foil and cook and additional 5 minutes. Chicken internal temperature should be 165 degrees F.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze leftovers in airtight freezer safe container for up to 3 months. Thaw in refrigerator overnight. Bake until hot.
