Jalapeño Popper Chicken Casserole (Print Format)
Creamy, cheesy chicken with jalapeños and crispy bacon delivers big flavor in every bite.
# Ingredients:
01 -
2 lbs (900g) boneless, skinless chicken breast, cooked and shredded
02 -
1/2 teaspoon garlic powder
03 -
8 oz (225g) cream cheese, softened
04 -
1/2 cup (125ml) heavy cream or milk
05 -
1/4 cup (60ml) chicken stock
06 -
1/2 pound (125g) jalapeño peppers, about 5-6 peppers
07 -
4 oz (125g) sharp cheddar cheese, grated
08 -
1/2 teaspoon paprika
09 -
1/2 cup crumbled crispy bacon
# Steps:
01 -
Preheat your oven to 375˚F (190ºC). Lay the shredded chicken breast in a casserole dish. Season the chicken with garlic powder, paprika, and pepper.
02 -
Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over the shredded chicken.
03 -
Wash the jalapeño peppers and cut the tops off. Remove seeds and stems for a milder taste, or leave some seeds for extra spice. Cut the peppers into strips and lay them on the cream cheese mixture.
04 -
Sprinkle grated cheddar cheese evenly on top.
05 -
Bake the casserole for 20 minutes or until bubbly and hot. Remove it from the oven 5 minutes before finishing, sprinkle crumbled crispy bacon on top, and return to the oven for the remaining time.
06 -
Remove from the oven, garnish with freshly chopped parsley, and serve immediately.
# Tips:
01 -
For a spicier taste, leave in some jalapeño seeds when preparing.