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Adding jalapeños to a jalapeño popper casserole.
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5 from 1 vote

Jalapeno Popper Chicken Casserole

This Jalapeno Popper Chicken Casserole has all the flavors of the classic dish in one easy bake. With just 10 minutes, you can have this prepped and ready to bake in the oven. It's spicy, creamy, and cheesy all in one bite!
Prep Time10 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 8 servings
Calories: 394kcal

Ingredients
 

  • 1 cup sour cream
  • ½ cup chicken broth regular or low-sodium
  • 8 ounces cream cheese softened
  • 1 cup diced jalapeno (fresh or pickled)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups shredded cheddar cheese divided
  • 4-5 cups shredded cooked chicken
  • seasoning salt or salt and black pepper amount as desired
  • ½ cup cooked and crumbled bacon
  • 1 cup crushed tortilla chips or corn chips for topping
  • Optional Garnish: chopped fresh cilantro, green onions, sliced fresh jalapenos

Instructions

  • Preheat oven to 350°F. Grease a 13x9-inch casserole dish with butter or non-stick cooking spray.
  • In a large mixing bowl, combine sour cream, chicken broth, cream cheese, diced jalapeños, garlic powder, onion powder, seasoning salt or salt and black pepper, and ½ cup of the shredded cheddar cheese. Mix with a hand mixer or spatula until well combined.
  • Fold the chicken into the mixture.
  • Pour the chicken mixture into the prepared baking dish, spreading it evenly.
  • Sprinkle 1 cup of the shredded cheddar cheese and bacon over the top.
  • Cover with aluminum foil and bake 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Evenly sprinkle crushed tortilla chips or corn chips and the remaining cheese over the top. Return to the oven and bake for an additional 5-7 minutes, or until the chips are slightly toasted and the cheese is melted.
  • Let it cool for a couple of minutes. Garnish with fresh cilantro, green onions or fresh jalapeño slices, if desired, and serve warm.

Video

Notes

Expert Tips: 
    • Use rotisserie chicken as a shortcut. If you want to avoid having to cook and shred chicken from scratch, pick up a rotisserie chicken. It makes the prep time that much faster!
    • Remove the jalapeno seeds for a mild bake. If you like the dish spicy, keep the seeds in the jalapeno and if you prefer mild then remove the seeds.
    • Be sure to layer the ingredients correctly. This is essential to making sure the tortilla chips on top are toasted and crispy and not soggy.
    • Grate the cheese from a block rather than buying pre-shredded. The pre-shredded cheese is coated in a powder that doesn't allow it to melt as well.
Storage: 
Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the fridge or the oven for a few minutes until warmed through.
We don't recommend freezing any leftovers as it can change the texture of the sauce.
For making this casserole in advance, mix all of the ingredients together and place into the baking dish. Cover and keep in the fridge up to overnight prior to baking and serving.

Nutrition

Calories: 394kcal | Carbohydrates: 15g | Protein: 31g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 555mg | Potassium: 377mg | Fiber: 1g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 0.3mg | Calcium: 226mg | Iron: 1mg
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