Jalapeño Popper Chicken Casserole
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5.0
3 reviews
Excellent
Jalapeño Popper Chicken Casserole
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Rich, creamy, and zesty, this flavorful and satisfying chicken casserole only requires about 15 minutes of prep!
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Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup (I use the Healthy Request variety)
- 2 ounces cream cheese, softened
- ¾ cup cottage cheese
- ½ cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 cups shredded cooked chicken (from 1 large whole rotisserie chicken)
- ½ lb. fresh jalapeño peppers, seeded and finely diced (leave some of the seeds and ribs intact if you prefer a spicier casserole)(see notes below)
- 3 medium green onions, thinly sliced
- Kosher salt and ground black pepper, to taste
- 1 cup grated sharp cheddar cheese
- 8 lices bacon, cooked until the fat is rendered but not completely crisp, then chopped (I use this cooked bacon for a shortcut)
- Optional garnish: additional sliced green onions; chopped fresh parsley
- Optional for serving: hot cooked white rice or noodles
Instructions
- Preheat oven to 350°F. Grease an 11 x 7-inch baking dish with nonstick cooking spray.
- In a large bowl, stir together cream of chicken soup, cream cheese, cottage cheese, sour cream, onion powder, and garlic powder until well combined. Add the chicken, jalapeños, and green onions. Taste and season with salt and pepper if desired (it might not need any additional salt).
- Transfer the chicken mixture to the prepared baking dish. Top with shredded cheese and bacon.
- Bake uncovered until the edges are bubbly and the bacon is crisp on top, about 30 to 35 minutes. Tent loosely with foil after the first 15-20 minutes if the bacon starts to get too dark.
- Garnish with additional green onions or chopped fresh parsley. Serve over rice or noodles if desired.
Notes
- If you remove all of the seeds and ribs from the jalapenos, this dish isn't very spicy at all. If you like a spicier taste, leave some of the ribs and seeds in the peppers or garnish individual servings with extra jalapeno slices.
- If you remove all of the seeds and ribs from the jalapenos, this dish isn't very spicy at all. If you like a spicier taste, leave some of the ribs and seeds in the peppers or garnish individual servings with extra jalapeno slices.
- The peppers will soften slightly in the oven, but will still be crisp-tender in the finished dish. This is our preference for great texture. That said, if you like your peppers softer in the the filling, sauté them in a skillet for about 5 minutes before adding them to the casserole.
- The peppers will soften slightly in the oven, but will still be crisp-tender in the finished dish. This is our preference for great texture. That said, if you like your peppers softer in the the filling, sauté them in a skillet for about 5 minutes before adding them to the casserole.
- I use this fully cooked bacon for a shortcut. If you're frying the bacon strips at home, cook them just until the fat is rendered (but they're not too crispy). The bacon will continue to crisp and brown in the oven on top of the casserole, and you don't want it to burn.
- I use this fully cooked bacon for a shortcut. If you're frying the bacon strips at home, cook them just until the fat is rendered (but they're not too crispy). The bacon will continue to crisp and brown in the oven on top of the casserole, and you don't want it to burn.
- You'll need a 2-quart casserole dish for this recipe. This 11 x 7-inch dish works well. I've shown this small white baking dish in these photos, which is also a great option.
- You'll need a 2-quart casserole dish for this recipe. This 11 x 7-inch dish works well. I've shown this small white baking dish in these photos, which is also a great option.
Nutrition Information
Show Details
Serving
1/6 of the casserole
Calories
504kcal
(25%)
Carbohydrates
12g
(4%)
Protein
37g
(74%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.04g
Cholesterol
135mg
(45%)
Sodium
675mg
(28%)
Potassium
802mg
(23%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
1155IU
(23%)
Vitamin C
56mg
(62%)
Calcium
208mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 504kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 37g | 74% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 135mg | 45% |
| Sodium | 675mg | 28% |
| Potassium | 802mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 56mg | 62% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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