This jalapeño popper chicken casserole transforms a classic appetizer into a cheesy keto casserole everyone loves! It's not too spicy hot because jalapeños mellow as they cook. And you can make this dish ahead using leftover turkey or chicken; make a double batch (in two casserole dishes) so you have dinner set for another night too!
Preheat the oven to 400F. Lightly butter the inside of a 1.5-liter casserole dish with butter.
Add 2 tablespoons butter to a large skillet over medium heat. Once hot, add the onion and celery, and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
Add the cream cheese, heavy whipping cream, chicken stock, salt, and black pepper, and cook until the cream cheese is melted into the sauce, about 2 minutes, stirring constantly. Stir in the chicken and ⅓ of the shredded cheddar.
Spread the chicken mixture evenly into the prepared casserole dish. Spread the sliced jalapeños and half of the sliced scallion evenly across the top.
Bake (uncovered) until warm, about 15 minutes. Sprinkle the remaining ⅔ of the shredded cheddar, the remaining half of the sliced scallion, and the crumbled bacon evenly on top.
Return to the oven to bake (uncovered) until the cheese is melted, about 5 minutes. If you want to brown the top a bit, broil briefly (stay with it under the broiler because it can burn fast).
Serve garnished with additional sliced scallion and jalapeños if desired.
Notes
Net Carbs: 9g per serving
Storage and Reheating: You can store leftovers in the fridge for up to 4 days. You can reheat leftovers in the microwave, or in a 350F oven (covered with foil in the oven).