Creamy Jalapeño Popper Chicken Casserole
This jalapeño popper chicken casserole is a creamy, cheesy, and spicy main dish that transforms the classic appetizer into a hearty dinner. Packed with shredded chicken, a blend of cheeses, sour cream, jalapeños, and bacon, it’s baked until hot and bubbly.Perfect for busy weeknights or make-ahead meals, this comforting casserole is low-carb and crowd-pleasing. Customize it to your taste and enjoy a flavorful, easy-to-make dish that brings the heat and the comfort.
Ingredients
- 3 cups cooked shredded chicken (about 1 lb)
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese divided
- ½ cup shredded Monterey Jack cheese
- 4 slices cooked bacon crumbled
- 2-3 jalapeños, seeded and finely chopped (adjust for heat)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Optional:
- ½ cup breadcrumbs or crushed pork rinds for topping
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the chicken (if not already cooked). Season it lightly with salt, pepper, and garlic powder, then shred or dice it.
- Prepare the sauce: In a large bowl, combine softened cream cheese, sour cream, shredded cheese, chopped jalapeños, and seasonings. Mix until smooth.
- Assemble the casserole: Spread the chicken evenly in the baking dish, then pour the cheese mixture over the top. Use a spatula to smooth it out.
- Add toppings: Sprinkle with cooked bacon and optional breadcrumbs or pork rinds.
- Bake for 20–25 minutes, or until hot and bubbly. If the top isn’t golden enough, broil for 2–3 minutes at the end.
- Let cool slightly before serving.