Jalapeño Popper Chicken Casserole Recipe
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!
Servings 6 servings
Calories 535kcal
Ingredients
- 2 tablespoons unsalted butter plus more for the casserole dish
- 1 medium onion chopped
- 3 large stalks celery chopped
- 6 large cloves garlic crushed
- 8 ounces cream cheese at room temperature
- 1/2 cup heavy whipping cream
- 1/4 cup chicken stock or chicken broth or water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups cooked chopped chicken or shredded chicken (leftover chicken, leftover turkey, or rotisserie chicken work well)
- 6 ounces sharp cheddar shredded, divided
- 1 cup sliced de-seeded jalapeños
- 2 scallions green and white parts, thinly sliced, divided
- 3 slices beef bacon cooked until crispy and then crumbled (or any kind of bacon you like)
Instructions
- 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 1/3 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 2/3 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).
Nutrition
Calories: 535kcal | Carbohydrates: 10g | Protein: 39g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 186mg | Sodium: 924mg | Potassium: 582mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1587IU | Vitamin C: 40mg | Calcium: 290mg | Iron: 1mg