Chicken Jalapeño Popper Casserole
Chicken Jalapeño Popper Casserole is an easy, creamy pasta casserole loaded with chicken, bacon, and cheese. A guaranteed hit with the whole family!
Servings 6
Calories 898kcal
Ingredients
- 10 ounces rotini pasta (a little over ½ a 16 ounce box)
- 8 ounce block cream cheese, softened to room temperature
- 1 cup low sodium chicken broth
- 1 cup sour cream
- ½ Tablespoon garlic powder
- ½ Tablespoon onion powder
- 2 cups cooked, shredded chicken breasts (or rotisserie chicken)
- 2 (4 ounce) cans diced jalapeño peppers, undrained
- 1 pound cooked bacon, cooked and crumbled (divided in half)
- 2 cups shredded cheddar cheese
- 2 fresh jalapeño peppers, sliced (optional)
Instructions
- Preheat the oven to 350℉ and spray a 9x13-inch baking dish with nonstick cooking spray.
- Boil 10 ounces rotini pasta until “al dente” per package directions then drain and set aside.
- In a large mixing bowl, mix together 8 ounce block cream cheese, softened to room temperature, 1 cup low sodium chicken broth, 1 cup sour cream, ½ Tablespoon garlic powder and ½ Tablespoon onion powder until combined well.
- Add in the cooked pasta,2 cups cooked, shredded chicken breasts, 2 (4 ounce) cans diced jalapeño peppers, undrained, half the crumbled bacon, and half the shredded cheddar cheese to the cream cheese mixture and gently stir to combine.
- Spread the jalapeño chicken mixture in an even layer into the 9x13-inch baking dish.
- Top the jalapeño chicken mixture with the remaining shredded cheddar cheese, the remaining crumbled bacon, and 2 fresh jalapeño peppers, sliced (if using).
- Bake for 25-30 minutes until the mixture is bubbly and the cheese is melted.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 898kcal | Carbohydrates: 46g | Protein: 63g | Fat: 50g | Sodium: 1845mg | Fiber: 3g | Sugar: 7g
