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.
This was amazing! Thanks for sharing.
Made this on Saturday. Followed the recipe to a t, and WOW. Absolutely delicious. I will definitely make again. However, I will make 2 changes. More bacon and more jalapenos. Though it was excellent, I just want it a tad spicier 🙂
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
Did you overcook the jalapeno until it turned to mush?
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
People are terrible and can’t say anything nice I can’t wait to try this and I might make it hotter than two peppers.
This looks amazing!!! Could I make this in a crockpot? If so, any suggestions on how long to leave it in for?
I haven’t made this in the crock pot Brittany so I am not really sure how it would turn out. Sorry!
Do you have the new crockpot casserole cooker? It worked great! Look up “coking pasta” in a crockpot and adjust your recipe—OR use precooked pasta and cooked chicken–the rotisserie chicken had phenomenal flavor but I would assume any well marinaded baked chicken would be great–Montreal beef seasoning on chicken is my family’s favorite! Add crisped bacon prior to serving or it’ll be soggy!!
Very good! Definitely enough to split and freeze for 2-4 .
I used skinless split chicken breasts which I seasoned before cooking, Shredded and used a little less pasta .
Could “ buffalo “ it by striping Wing-sauce across top at the end if u want a little more spice! And I used cheese I had on hand as it’s all melted together anyway!
YUM! This looks comforting and crave-worthy — perfect for the cold weather!
Can you make this ahead, and cook it when you get home from work?
I think that would work fine Lynne.
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 🙂
So glad you loved it Amy! Thanks for taking the time to leave a comment!
I made this for lunch today and it was a total hit. Quick and easy with bangs of Flavor!!