Keto Jalapeño Popper Chicken Casserole

Name: Keto Jalapeño Popper Chicken Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 4 cups cooked chicken; 4 cups cauliflower; 12 ounces uncured bacon; 8 ounces of cream cheese; 3 large (or 4 small) Jalapeno peppers; 2 cups shredded cheddar cheese; ½ cup heavy cream; ½ cup chicken stock; 1 tablespoon bacon grease; ½ teaspoon garlic powder; ½ teaspoon onion powder; Optional: sour cream

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
497 kcal
Course
Main Course
Cuisine
American

Keto Jalapeño Popper Chicken Casserole

Iris Warren

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All the flavors of jalapeño poppers made into a tasty and easy to make Keto casserole! This is one very flavorful and satisfying Low Carb casserole that will quickly become a favorite!

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Ingredients

Servings

4 cups cooked chicken shredded
4 cups cauliflower riced
12 ounces uncured bacon cooked, crumbled
8 ounces of cream cheese at room temperature
3 large (or 4 small) Jalapeno peppers chopped
2 cups shredded cheddar cheese
½ cup heavy cream
½ cup chicken stock
1 tablespoon bacon grease
½ teaspoon garlic powder
½ teaspoon onion powder
Optional: sour cream

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Instructions

Preheat oven to 375F. Fry the bacon in a skillet until crisp, then chop the bacon into small pieces. Reserve 1 tablespoon of the bacon grease and some of the bacon (for the topping).
Add the cream cheese to a large mixing bowl and whip using a Hand Mixer. Add in the heavy cream, chicken stock, bacon grease, garlic and onion powder and continue mixing until combined.
In the same bowl, add in the shredded chicken, chopped bacon, jalapeño peppers, cauliflower rice and about half of the shredded cheddar cheese.
Mix thoroughly until everything is well combined and pour into a 9″ x 13″ casserole baking dish that’s been sprayed with nonstick spray.
Add the remaining cheddar over the top and bake 40-45 minutes or until the cheese is golden and bubbly.
Optional: Top with the reserved bacon, slices of jalapeño peppers, sour cream and fresh chopped parsley, then serve. Store leftovers in the fridge in an airtight container for a few days or freeze.