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Jalapeño Popper Chicken Casserole

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This Jalapeño Popper Chicken Casserole is loaded with tender chicken, crispy bacon, fresh jalapeños, cream cheese, and plenty of cheddar. It’s rich, spicy, cheesy, and seriously comforting—just like your favorite jalapeño poppers but way easier to make!

Ingredients

Scale

  • 4 cups cooked, shredded chicken (rotisserie works great)

  • 8 oz cream cheese, softened

  • 1/2 cup sour cream

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Salt and pepper, to taste

  • 1 1/2 cups shredded cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • 3–4 fresh jalapeños, diced (seeds removed for less heat)

  • 6 slices cooked bacon, crumbled

  • 1/4 cup green onions, chopped (optional)

  • 1/2 cup crushed pork rinds or crushed Ritz crackers (for topping)

  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. Make the filling:
    In a large bowl, mix softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
    Add shredded chicken, half of the cheddar cheese, mozzarella, diced jalapeños, and half of the crumbled bacon. Mix well.

  3. Assemble:
    Spread the chicken mixture into the prepared baking dish. Top with remaining cheddar cheese and bacon.

  4. Add the topping:
    Mix crushed pork rinds or crackers with melted butter. Sprinkle evenly over the top.

  5. Bake:
    Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden on top.

  6. Garnish & serve:
    Sprinkle with green onions if using. Let cool slightly before serving.

 

Notes

  • Want it spicier? Leave some seeds in the jalapeños or add a pinch of cayenne.

  • For a low-carb version, stick with pork rinds for the topping.

 

  • This casserole freezes well—just cool completely before freezing in an airtight container.

Find it online: https://ukfinda.com/jalapeno-popper-chicken-casserole/