Jalapeno Popper Chicken Casserole
All the jalapeño popper flavor in a cozy chicken pasta bake with cream cheese sauce, Colby Jack, and smoky bacon. Seed the peppers for mild heat.
Equipment
- 9x13 casserole dish
Ingredients
- 8 oz penne pasta
- 4 slices thick-cut bacon chopped and cooked (or use 6 regular slices)
- 5 medium jalapenos sliced and seeded for milder heat
- 8 oz cream cheese softened to room temperature
- 1 cup chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 8 oz colby jack cheese shredded and divided
- 2 cups chicken cooked and shredded (rotisserie is fine)
Instructions
- Preheat the oven to 350°F, and spray a 9x13 casserole dish with cooking spray.
- Cook your pasta according to package directions.
- Chop the bacon, add to a skillet, and cook over medium heat, stirring occasionally, until crispy.
- Dice the jalapenos, removing the seeds if you like your food less spicy.
- Add the cream cheese, broth, and milk to a large skillet. Cook over medium low heat, stirring often, until cream cheese is melted.
- Add 3/4 of the shredded Colby Jack cheese and the garlic powder. Heat until the cheese is melted.
- Stir in the pasta, chicken, and half the diced jalapenos.
- Pour mixture into a casserole dish. Transfer the dish to the oven, and bake for 15 minutes, uncovered.
- Remove the dish from the oven, sprinkle with the remainder of the cheese, jalapenos, and bacon. Bake the casserole for an additional 5 minutes.
Nutrition
Calories: 564kcalCarbohydrates: 34gProtein: 31gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 112mgSodium: 762mgPotassium: 470mgFiber: 2gSugar: 5gVitamin A: 1091IUVitamin C: 14mgCalcium: 359mgIron: 1mg
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