Description
Cheesy, spicy, and creamy—this Jalapeño Popper Chicken Casserole is the ultimate comfort food with a delicious kick!
Ingredients
Scale
Main Ingredients
- 2 lbs cooked and shredded chicken
- 4–5 jalapeños, diced (remove seeds for less spice)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 6 slices of bacon, cooked and crumbled
- 1 packet ranch dressing mix
- ½ cup heavy cream
- ½ cup panko bread crumbs (optional, for crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Optional Additions
- ½ cup sour cream (for extra creaminess)
- 1 tsp smoked paprika (adds depth of flavor)
- 1 cup cooked pasta or rice (to make it heartier)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook and shred the chicken if not using pre-cooked rotisserie chicken.
- Cook bacon in a skillet until crispy. Drain, cool, and crumble.
- Dice jalapeños (remove seeds for a milder flavor).
- In a mixing bowl, combine cream cheese, heavy cream, ranch seasoning, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
- Add shredded chicken, diced jalapeños, half of the bacon, cheddar, and mozzarella to the bowl. Mix well.
- Spread the mixture evenly into the greased baking dish.
- Top with remaining cheese, bacon, and panko breadcrumbs (if using).
- Bake for 35-40 minutes until golden brown and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Adjust jalapeños for spice preference.
- Make it keto-friendly by skipping the breadcrumbs.
- Freeze before or after baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg