Jalapeño Popper Chicken Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Resting Time
5 mins
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Total Time
40 mins
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Servings
8
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Calories
662 kcal
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Course
Main Course
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Cuisine
American
Jalapeño Popper Chicken Casserole
Description
This casserole starts by cooking farfalle pasta al dente, then a roux-based sauce is made by whisking flour with melted butter before gradually adding chicken broth and milk. Cream cheese is melted in to create a smooth, thickened sauce. Shredded Monterey Jack cheese is incorporated for mild cheesiness, and diced jalapeños and crumbled bacon mix in with cooked shredded chicken and pasta. The mixture is poured into a baking dish, topped with cheddar cheese, extra jalapeños, and bacon, then baked covered to heat through and melt the cheese topping.
The result is a creamy, cheesy casserole with tender pasta and chicken, complemented by smoky bacon and spicy jalapeño notes. Texture varies from soft pasta coated in sauce to crisp-topped cheese and bacon. This dish suits casual dinners and can be served on its own or with a light salad.
Leftovers keep well refrigerated up to five days. Variations in jalapeño preparations or pasta shape are possible to suit taste or ingredient availability.
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ½ cup milk
- 8 ounces cream cheese softened
- 2 cups Monterey jack cheese shredded
- 6 lices Bacon cooked, crumbled and divided
- 3 jalapeno pepper deseeded, diced and divided
- 1 teaspoon salt
- 2 cups chicken cooked shredded
- 16 ounces farfalle pasta
- 1 cup cheddar cheese shredded
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
- Store leftovers in an airtight container and refrigerate for up to 5 days.
- Fresh diced jalapeños are preferred, but jarred sliced jalapeños diced fine work well too.
- You can use various pasta shapes; rotini and penne are good alternatives.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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