Jalapeño Popper Casserole
A delicious and easy casserole with smoky bacon, creamy cheese, and spicy jalapeños, perfect for any gathering.
Ingredients
Main Ingredients
- 1 pound bacon, cooked, chopped, and divided (about 1 ¼ cup)
- 3 cups cooked shredded chicken (about 2-3 chicken breasts) Use leftover chicken for resourcefulness.
- 6 jalapeños, deseeded, diced, and divided (about 1 ½ cups) Adjust amount for more or less spiciness.
- 2 packages cream cheese, softened (8-ounce each)
- ½ cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups shredded sharp cheddar cheese Substitutes can be used.
- ¼ cup green onion, minced For topping before serving.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit and spray a 2-quart baking dish with cooking spray.
- In a large mixing bowl, whisk the softened cream cheese, milk, garlic powder, paprika, salt, and pepper together until smooth.
- Add the cooked shredded chicken, ¾ cup of bacon, and 1 cup of diced jalapeños to the cream cheese mixture. Stir until well mixed.
- Spread the mixture into the prepared baking dish evenly.
- Top the mixture with the shredded cheddar cheese, remaining ½ cup of bacon, and remaining ½ cup of jalapeños.
Cooking
- Bake in the preheated oven for 20-25 minutes or until the casserole is heated through and the cheese is bubbly and melted on top.
- Remove from the oven and let it rest for 5 minutes. Top with minced green onions and serve.
Notes
For extra heat, leave some seeds in the jalapeños or add more diced jalapeños. You can use turkey bacon and low-fat cream cheese for a lighter version. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.