Creamy Jalapeno Poppers Chicken Casserole with Bacon
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
5
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Calories
641 kcal
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Course
Main Course
Creamy Jalapeno Poppers Chicken Casserole with Bacon
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All the flavors of cream cheese jalapeño poppers are packed into this jalapeño popper chicken casserole! It combines the creamy, spicy kick of jalapeño poppers with tender, juicy chicken and the satisfying crispy bacon, all in one dish.
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Ingredients
- 8 oz penne pasta
- 4 thick slices pork bacon chopped
- 5 medium fresh jalapeño peppers chopped
- 8 oz cream cheese
- 1 cup chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 8 oz Colby jack cheese shredded
- 2 cups cooked chicken shredded
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Instructions
- Start by preheating the oven to 350° F. Grease a 9x13 inch baking dish.
- Half-cook the penne pasta over medium-low heat for 5-6 minutes. Drain and set aside.
- In a large pan or skillet, cook the bacon over medium heat for 3-4 minutes until crispy, stirring occasionally. Remove from the skillet and set aside on a paper towel to drain excess oil. Leave the bacon grease in the pan.
- Slice the jalapeños into small pieces, and choose whether you want to keep the seeds based on your desired spice level. Remove the seeds if you want the dish to be less spicy.
- To the same large skillet with bacon grease add cream cheese, chicken broth, and milk. Cook over medium-low heat for 2-3 minutes. Stir continuously until the cream cheese mixture is completely melted and smooth.
- Add in three-quarters of the shredded Colby Jack cheese and the garlic powder. Simmer for 2-3 minutes until the cheese is melted and the sauce is creamy.
- If your skillet is large enough, stir in the cooked pasta, shredded chicken, and half of the sliced jalapeños. Alternatively, use a large bowl. Mix well until everything is combined.
- Transfer the mixture to the prepared casserole dish and spread it into an even layer. Transfer the dish to the preheated oven and bake for 15 minutes.
- After 15 minutes, remove the dish from the oven and sprinkle the remaining shredded cheese over the top.
- Then scatter the rest of the sliced jalapeños and chopped bacon on the top. Return to the oven for additional 5 minutes, or until the cheese is bubbly and golden brown on top.
- Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh chopped green onion or chopped parsley and get ready to dig in! Enjoy!
Notes
- Don’t Overcook The Pasta: Since the pasta will continue to cook in the oven, make sure not to overcook it on the stove. Aim for al dente.
- Precooked Chicken: Whether it’s rotisserie chicken or chicken thighs you’ve cooked ahead of time, having your protein ready to go can save you a lot of time.
- Adjust the Heat: Jalapeño peppers can vary in heat. So, taste them before adding them to adjust the spiciness of the casserole to your liking.
Nutrition Information
Show Details
Serving
1g
Calories
641kcal
(32%)
Carbohydrates
42g
(14%)
Protein
36g
(72%)
Fat
36g
(55%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
138mg
(46%)
Sodium
669mg
(28%)
Potassium
472mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1314IU
(26%)
Vitamin C
17mg
(19%)
Calcium
436mg
(44%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 641kcal | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 36g | 72% |
| Fat | 36g | 55% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 669mg | 28% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1314IU | 26% |
| Vitamin C | 17mg | 19% |
| Calcium | 436mg | 44% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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