Creamy Jalapeno Poppers Chicken Casserole with Bacon
All the flavors of cream cheese jalapeño poppers are packed into this jalapeño popper chicken casserole! It combines the creamy, spicy kick of jalapeño poppers with tender, juicy chicken and the satisfying crispy bacon, all in one dish.
Servings: 5
Calories: 641kcal
Ingredients
- 8 oz penne pasta
- 4 thick slices pork bacon chopped
- 5 medium fresh jalapeño peppers chopped
- 8 oz cream cheese
- 1 cup chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 8 oz Colby Jack cheese shredded
- 2 cups cooked chicken shredded
Instructions
- Start by preheating the oven to 350° F. Grease a 9x13 inch baking dish.
- Half-cook the penne pasta over medium-low heat for 5-6 minutes. Drain and set aside.8 oz penne pasta
- In a large pan or skillet, cook the bacon over medium heat for 3-4 minutes until crispy, stirring occasionally. Remove from the skillet and set aside on a paper towel to drain excess oil. Leave the bacon grease in the pan.4 thick slices pork bacon
- Slice the jalapeños into small pieces, and choose whether you want to keep the seeds based on your desired spice level. Remove the seeds if you want the dish to be less spicy.5 medium fresh jalapeño peppers
- To the same large skillet with bacon grease add cream cheese, chicken broth, and milk. Cook over medium-low heat for 2-3 minutes. Stir continuously until the cream cheese mixture is completely melted and smooth.8 oz cream cheese, 1 cup chicken broth, 1 cup milk
- Add in three-quarters of the shredded Colby Jack cheese and the garlic powder. Simmer for 2-3 minutes until the cheese is melted and the sauce is creamy.8 oz Colby Jack cheese, 1 tsp garlic powder
- If your skillet is large enough, stir in the cooked pasta, shredded chicken, and half of the sliced jalapeños. Alternatively, use a large bowl. Mix well until everything is combined.2 cups cooked chicken
- Transfer the mixture to the prepared casserole dish and spread it into an even layer. Transfer the dish to the preheated oven and bake for 15 minutes.
- After 15 minutes, remove the dish from the oven and sprinkle the remaining shredded cheese over the top.
- Then scatter the rest of the sliced jalapeños and chopped bacon on the top. Return to the oven for additional 5 minutes, or until the cheese is bubbly and golden brown on top.
- Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with fresh chopped green onion or chopped parsley and get ready to dig in! Enjoy!
Notes
Don’t Overcook The Pasta: Since the pasta will continue to cook in the oven, make sure not to overcook it on the stove. Aim for al dente.
Precooked Chicken: Whether it’s rotisserie chicken or chicken thighs you’ve cooked ahead of time, having your protein ready to go can save you a lot of time.
Adjust the Heat: Jalapeño peppers can vary in heat. So, taste them before adding them to adjust the spiciness of the casserole to your liking.
Nutrition
Serving: 1g | Calories: 641kcal | Carbohydrates: 42g | Protein: 36g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 138mg | Sodium: 669mg | Potassium: 472mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1314IU | Vitamin C: 17mg | Calcium: 436mg | Iron: 2mg