Jalapeno Popper Chicken Casserole

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Jalapeno Popper Chicken Casserole

 

Jalapeno fans will love this Jalapeno Popper Chicken Casserole. It’s super creamy and in addition to bacon and chicken it also has pasta and plenty of cheese, both Cheddar and Monterey Jack.

So it’s really like a kicked-up mac and cheese. For grown-ups.

Or Jalapeno loving kids.

Jalapeno Popper Chicken Casserole

 

I know there are a few of those out there. I think spicy, cheesy food is the best. But you really can tone back the jalapeno and you’re left with a super creamy chicken casserole.

Jalapeno Popper Chicken Casserole

 

The creaminess comes from Challenge Cream Cheese. It’s a super high-quality cream cheese and I love to use it in everything from cheesecakes to dips. Made with real milk, cream, and natural ingredients, Challenge Cream Cheese is totally smooth and silky in texture and it really gives whatever you use it in a superior taste. It’s all about quality ingredients.

Jalapeno Popper Chicken Casserole

 

Jalapeno Popper Chicken Casserole

 

I use rotisserie chicken for convenience and penne for the pasta, but you can really use any pasta shape.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole is perfect comfort food for fall weather.

Jalapeno Popper Chicken Casserole
 
Prep time
Cook time
Total time
 
Serves: 8 servings
Ingredients
  • 6 slices bacon
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon Challenge butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 6 ounces Challenge cream cheese, softened, and cut into 1-inch pieces
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 3 jalapenos, 2 diced and 1 sliced
  • 2½ cups cooked, shredded chicken
  • 8 ounces penne pasta, cooked
Instructions
  1. Cook bacon in a large nonstick pan. Crumble bacon and set aside.
  2. Add onion to bacon grease and cook until soft. Add garlic and cook 1 minute.
  3. Add butter to pan. When melted, sprinkle flour into pan. Stir and cook 1 minute.
  4. Gradually whisk in chicken broth and milk.
  5. Add cream cheese and stir until melted.
  6. Remove pan from heat and stir in half of Monterey Jack cheese and half of cheddar cheese until smooth.
  7. Stir in diced jalapeno, chicken, pasta, and half of bacon.
  8. Pour into a greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 20 minutes.
  9. Remove foil, sprinkle with remaining bacon, cheese and the sliced jalapeno.
  10. Return to oven and bake 10 more minutes.
Notes
You can use fresh or canned jalapeno. I actually like to use 1 fresh jalapeno and 1 canned jalepeno for the diced jalapeno.

Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen.

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25 thoughts on “Jalapeno Popper Chicken Casserole

  1. has anyone had what looks like mold appear in this dish? Straight out of the oven and I scooped it into my plate and it looks like it is full of green mold spots

  2. Hi Christin, I’m new to your blog…I made this casserole this evening, and I LOVED IT! SO AMAZING!!! My husband also thought it was the bomb. This will be a regular in our rotation. Thanks so much for sharing.

    Can’t wait to eat leftovers tomorrow. =D

    And I can’t wait to make it again next week. And next month. And pretty much forever!

    -andi

  3. We loved this and I even used GF pasta, which is not always great tasting. Worked in this and my kids didn’t even notice! Thanks for sharing 🙂

  4. I made this for dinner last night and my whole family loved it. So delicious! I had everything on hand except the jalapenos, so I used about a tablespoon of canned diced jalapenos I had. I will definitely be making this again. Thanks!

  5. I would not use this because of all the pasta in it. I didn’t expect that and I don’t EVER eat because it ruins my blood sugars. I’ve also lost 90 pounds by not eating starchy foods and I’m not interested in going backwards.

    1. Judith, this casserole looks super delicious, and my family and friends would love it! If this recipe is not for you, why bother to comment at all! Personally, I watch my carbs, too, but will cook and bake foods that my family members enjoy. This site might not be for you!

    2. I agree, if you aren’t going to make it, why even bother to comment.. it was obvious it had pasta in it from the get go, so why even read much less comment. People put their heart & soul into their cooking & are gracious enough to share.. don’t rain on their parade..

  6. It would be nice if you would provide weights of ingredients when appropriate. Volume measurements of dry or semi-dry ingredients can be variable dependent a number of factors.

    Shredded cheese can have a lot of air or little air when put into a Cup measure, for example. Bags of shredded cheese have weight printed on the wrapper. One may estimate the weight by using that information and take a percentage.

    Small kitchen scales are cheap. Even the occasional cook should own one.

    Thanks.

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