Jalapeño Popper Chicken Casserole
Hold onto your taste buds, folks!
This Jalapeño Popper Chicken Casserole is what happens when your favorite game day appetizer decides to grow up and become a full-blown dinner sensation.
Creamy, spicy, cheesy, and packed with protein – it’s the kind of dish that makes people suddenly remember they need your phone number for “completely unrelated reasons.”
What makes this casserole truly magical is the perfect balance of heat and creaminess.
The jalapeños bring just enough kick to wake up your senses without setting your mouth on fire, while the cream cheese and cheddar create that gooey, indulgent texture that makes you want to lick your plate (no judgment here).
Plus, with crispy bacon scattered throughout, every bite delivers that satisfying savory crunch that keeps you coming back for seconds… and maybe thirds.
Ingredients
- 1 pound bacon, cooked, chopped and divided (about 1¼ cups)
- 3 cups cooked shredded chicken (about 2-3 chicken breasts)
- 6 jalapeños, deseeded, diced, and divided (about 1½ cups)
- 2 (8-ounce) packages cream cheese, softened
- ½ cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- ¼ cup green onion, minced
Steps
- Preheat oven to 400°F (205°C) and spray a 2-quart baking dish with cooking spray. Position your rack in the middle of the oven for even heat distribution.
- In a large mixing bowl, whisk the softened cream cheese and ½ cup milk together until smooth and no lumps remain. This is much easier if your cream cheese is truly softened – leave it out for at least 30 minutes before starting. Add the garlic powder, paprika, salt, and pepper, and whisk until the spices are evenly distributed throughout the mixture.
- Gently fold in the cooked shredded chicken, ¾ cup bacon, and 1 cup diced jalapeños into the cream cheese mixture. Use a folding motion rather than aggressive stirring to keep the chicken pieces intact and ensure even distribution of ingredients.
- Spread the mixture evenly into the prepared baking dish, using a spatula to smooth the top. The mixture should be thick but spreadable – if it seems too thick, add 1-2 tablespoons more milk. Top the casserole with the 2 cups shredded cheddar cheese, making sure to cover the entire surface. Sprinkle the remaining ½ cup bacon and ½ cup jalapeños evenly over the cheese layer.
- Bake uncovered for 20-25 minutes, until the edges are bubbling and the cheese on top is completely melted and starting to get golden brown spots. If your cheese is melting but not browning after 25 minutes, you can switch to broil for the final 1-2 minutes – but watch carefully to prevent burning!
- Remove from the oven and let the casserole rest for 5 minutes before serving. This resting time is crucial as it allows the casserole to set slightly and makes serving cleaner. Just before serving, sprinkle the minced green onions over the top for a fresh pop of color and flavor.
Smart Swaps
- Use turkey bacon instead of regular bacon to cut down on fat while maintaining that smoky flavor
- Substitute Neufchâtel cheese for cream cheese to reduce calories by about 1/3 without sacrificing creaminess
- Try pepper jack cheese instead of cheddar for an extra kick of heat and different flavor profile
- Use rotisserie chicken for a time-saving shortcut that adds extra flavor
Make It Diabetes-Friendly
- Replace cream cheese with a mixture of 4 oz reduced-fat cream cheese and 1 cup cottage cheese (blended until smooth) to lower fat and increase protein
- Use unsweetened almond milk instead of whole milk to reduce carbs by approximately 6g per serving
- Increase the ratio of chicken to cheese/bacon for more protein and fewer carbs per serving
- Serve with a side of roasted non-starchy vegetables like broccoli or zucchini instead of traditional carb-heavy sides
Pro Tips
- For maximum flavor, marinate your chicken in lime juice and a pinch of cumin before cooking and shredding
- Control the heat level by leaving some jalapeño seeds in if you want more spice, or remove them all for a milder dish
- Line your baking dish with parchment paper for easier cleanup and serving
- This casserole freezes beautifully for up to 3 months – just thaw overnight in the refrigerator and reheat at 350°F (175°C) until hot throughout (about 25-30 minutes)