JALAPENO POPPER CHICKEN CASSEROLE
All of the delicious flavor of cream cheese jalapeño poppers are stuffed into this Jalapeño Popper Chicken Casserole recipe to make a quick, easy, and over the top tasty dinner. You will find tender chicken breast layered with cream cheese and topped with fresh jalapeño peppers and rich cheddar cheese and finished off with the perfect amount of crispy bacon. If you love jalapeño poppers as an appetizer you are going to go crazy for this easy dinner recipe. Not only is it super delicious, as a bonus, it is gluten free, low carb, and keto friendly!
So I started playing around, and it did take me a couple of tries to get the recipe just right, but this last one I made was definitely worthy of sharing, especially after it got high praise from my husband, who is pretty hard to please when it comes to dinner. He is my chief food critic, and after eating all of the hundreds of chicken meals I have made over the years, he is pretty hard to impress these days.
Jalapeño Popper Chicken Casserole
prep 15 minscook 40 minstotal 55 mins
All of the delicious flavors of Cream Cheese Jalapeño Poppers are packed into this delicious dinner recipe! Jalapeño Popper Chicken Casserole is both delicious and quick and easy to make which is a winning combination for a busy day's meal. As a bonus this recipe is also gluten free, low carb and keto diet friendly.
Ingredients
2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
1/2 tsp garlic powder
8 oz cream cheese, softened
1/2 pound jalapeño peppers (about 5-6 peppers)
4 oz sharp cheddar cheese, grated
1/2 cup crumbled crispy bacon
Instructions
Preheat the oven to 375˚F
Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
Wash the jalapeño peppers and then cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time. Chicken is done when cooked through to an internal temperature of 165˚F.
Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!
Notes
You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Dietary Considerations:
This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.