4.9 from 198 votes
Jalapeño Popper Chicken Casserole
You are going to love this Jalapeño Popper Chicken Casserole. It is delicious and can me ready in no time!
Prep Time
10 mins
Cook Time
10 mins
Resting Time
5 mins
Total Time
40 mins
Servings: 8
Calories: 662 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
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
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
% 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.