Keto Jalapeño Popper Chicken Casserole
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
8
-
Calories
497 kcal
-
Course
Main Course
-
Cuisine
American
Keto Jalapeño Popper Chicken Casserole
Description
The casserole starts with crisp cooked bacon and reserved bacon fat used to flavor a cream cheese mixture combined with heavy cream, chicken stock, and spices. Shredded chicken, riced cauliflower, chopped jalapeños, bacon, and half of the cheddar cheese are stirred in. The mixture is poured into a baking dish, topped with remaining cheese, and baked until bubbly and browned.
Its texture balances creamy sauce, tender chicken, and cauliflower with the crunch and smokiness of bacon and melted cheddar cheese. Jalapeños provide a moderate heat throughout. The dish is intended as a low-carb comfort food alternative, combining familiar jalapeño popper flavors in a casserole format.
It can be served immediately topped with reserved bacon, jalapeño slices, sour cream, and fresh parsley if desired. Leftovers store well refrigerated or can be frozen for longer preservation, making it suitable for meal prepping or family dinners.
Ingredients
- 4 cups chicken shredded, cooked
- 4 cups cauliflower riced
- 12 ounces uncured bacon cooked, crumbled
- 8 ounces cream cheese at room temperature
- 3 large (or 4 small) jalapeno pepper chopped
- 2 cups cheddar cheese shredded
- ½ cup heavy cream
- ½ cup chicken stock
- 1 tablespoon bacon grease
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- sour cream optional
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 38g | 76% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
