Description
This Jalapeño Popper Chicken Casserole is creamy, cheesy, and loaded with flavor. Inspired by the classic Pioneer Woman recipe, it blends tender chicken, crispy bacon, spicy jalapeños, and a buttery cracker topping into one easy, crowd-pleasing dish. Perfect for weeknights or casual get-togethers.
Ingredients
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4 cups cooked, shredded chicken
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8 oz cream cheese, softened
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1 cup sour cream
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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6 slices bacon, cooked and crumbled
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4-5 fresh jalapeños, seeded and diced (leave some seeds for more heat)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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1 cup crushed Ritz crackers
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2 tablespoons butter, melted
Instructions
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Preheat oven to 375°F (190°C).
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In a large bowl, mix together the cream cheese, sour cream, cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and pepper.
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Stir in the shredded chicken, diced jalapeños, and crumbled bacon (reserve a bit of bacon for topping).
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Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
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In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle evenly over the top of the casserole.
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Bake for 20–25 minutes, or until hot and bubbly and the topping is golden brown.
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Remove from oven and sprinkle with remaining bacon and a few sliced jalapeños for garnish if desired.
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Let rest for 5 minutes before serving.
Notes
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Use rotisserie chicken to save time.
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For a spicier kick, leave some jalapeño seeds in or add a dash of cayenne pepper.
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You can substitute crushed pork rinds for the cracker topping to make it low-carb.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 510
- Sugar: 2g
- Sodium: 710mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 135mg