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.
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.
Super Creamy Texture
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 Cicken Casserole Recipe Tip
I use rotisserie chicken for convenience and penne for the pasta, but you can really use any pasta shape.
Jalapeno Popper Chicken Casserole is perfect comfort food for fall weather.
More Mac and Cheese Recipes
Watch the short video below to see how to make Jalapeno Popper Casserole.
Jalapeno Popper Chicken Casserole
Ingredients
- 6 slices bacon
- 1 small onion,, chopped
- 1 garlic clove,, minced
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 6 ounces 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
- 2 1/2 cups cooked shredded chicken
- 8 ounces penne pasta,, cooked
Instructions
- Cook bacon in a large nonstick pan. Crumble bacon and set aside.
- Add onion to bacon grease and cook until soft. Add garlic and cook 1 minute.
- Add butter to pan. When melted, sprinkle flour into pan. Stir and cook 1 minute.
- Gradually whisk in chicken broth and milk.
- Add cream cheese and stir until melted.
- Remove pan from heat and stir in half of Monterey Jack cheese and half of cheddar cheese until smooth.
- Stir in diced jalapeno, chicken, pasta, and half of bacon.
- Pour into a greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 20 minutes.
- Remove foil, sprinkle with remaining bacon, cheese and the sliced jalapeno.
- Return to oven and bake 10 more minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published October 14, 2016.
Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen.
Oh my word — my husband would be in Heaven if I made him this! He loves all things cheesy and spicy!
A kicked up mac ‘n cheese sounds perfect for a Monday! Love the jalapeno flavor in here, Christin! Sounds so good for dinner!
What is the oven temp?
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!
This is one of the best casseroles ever — brilliant idea, Christin!
Boom! This recipe is the bomb! Thanks for sharing!
This Jalapeno Popper Chicken Casserole recipe is a great idea specially for me. I always watch for my diet and right foods to eat. Spice up your health with spicy foods. What are the benefits of adding heat to your meal? Find out and have reasons to love the sometimes unlovable. Check out this blog post http://freebeautymakeover.com/blog/go-spicy-go-fit-and-healthy.
As always, Christin, this looks delicious! I bet that my husband would love this. I’ll have to try it soon!
My husband counts carbs. I control his diabetes WITH diet alone. I will use Dreamfield penne pasta and because of the amount of fiber in the pasta he will be able to eat a hearty man sized portion of this casserole. Learn what you are talking about before you criticize.
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.
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!
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..
Judith, get a life. No one wants to read your snide comments. Keep your negative remarks to yourself.
Why not get creative and substitute califlower for pasta and see if that works
Idiot!!!!
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.
Buy a scale and weigh your own food, it’s not a chefs job to work out your diet for you if you want to loose a few pounds you’re going to have to do the leg work I’m sorry. In the mean time enjoy this beautiful recipe it looks fantastic!