Jalapeño Popper Chicken Casserole
User Reviews
4.9
198 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Resting Time
5 mins
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Total Time
40 mins
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Servings
8
-
Calories
662 kcal
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Course
Main Course
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Cuisine
American
Jalapeño Popper Chicken Casserole
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You are going to love this Jalapeño Popper Chicken Casserole. It is delicious and can me ready in no time!
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Ingredients
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 1 cup chicken broth
- 1 ½ cup milk
- 8 ounces cream cheese softened
- 2 cups shredded Monterey jack cheese
- 6 lices Bacon cooked, crumbled and divided
- 3 Jalapeno peppers deseeded, diced and divided
- 1 teaspoon salt
- 2 cups cooked shredded chicken
- 16 ounces farfalle pasta
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Cook the pasta based on the package instructions to al dente. Drain and rinse with cold water.
- Melt the better in a large deep skillet over medium high heat. Whisk in the flour and cook for 1-2 minutes until the mixture thickens.
- Slowly stir in the chicken broth and milk and bring the mixture to a low boil. Cook and whisk constantly until the mixture thickens.
- Stir in the cream cheese and heat on low until fully melted.
- Remove from heat and stir in the Monterey Jack cheese. Whisk until the cheese is fully melted.
- Stir in the diced jalapeños, bacon (reserve some for topping) and salt. Mix in the pasta and chicken until it’s fully covered in the sauce.
- Pour this mixture into the baking dish. Top with the shredded cheddar cheese and remaining diced jalapeños and bacon.
- Cover the casserole tightly with foil. Bake for 20 minutes until heated through.
- Remove the foil from the pan, cook for 5-10 minutes until the top of the casserole is slightly browned.
- Remove from the oven and let the casserole sit for 5-10 minutes and then it’s ready to serve and enjoy!
Notes
- Refrigerate any leftovers in an airtight container for up to 5 days.
- I usually used fresh diced jalapeños but jarred sliced jalapeños, diced, work great as well.
- Any type of pasta will work in this recipe. Rotini and penne are also great options.
Nutrition Information
Show Details
Serving
8ounces
Calories
662kcal
(33%)
Carbohydrates
49g
(16%)
Protein
32g
(64%)
Fat
37g
(57%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
119mg
(40%)
Sodium
930mg
(39%)
Potassium
400mg
(11%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
979IU
(20%)
Vitamin C
6mg
(7%)
Calcium
414mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 662kcal | 33% |
| Carbohydrates | 49g | 16% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 119mg | 40% |
| Sodium | 930mg | 39% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 414mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
198 reviews
Excellent
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