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A plate of Jalapeño Popper Chicken Casserole, featuring cheesy pasta bake topped with melted cheddar cheese, green onions, and crispy bacon bits, with a casserole dish and pepper and salt shakers in the background.
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4.90 from 66 votes

Jalapeño Popper Chicken Casserole

You are going to love this Jalapeño Popper Chicken Casserole. It is delicious and can me ready in no time!
Prep Time10 minutes
Cook Time30 minutes
Resting Time5 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $17.22, $2.15 per Serving

Ingredients

  • 2 Tablespoons Butter
  • 2 Tablespoons All Purpose Flour
  • 1 cup Chicken Broth
  • 1 ½ cup Milk
  • 8 ounces Cream Cheese softened
  • 2 cups Shredded Monterey Jack Cheese
  • 6 slices Bacon cooked, crumbled and divided
  • 3 Jalapeño Peppers deseeded, diced and divided
  • 1 teaspoon Salt
  • 2 cups Cooked Shredded Chicken
  • 16 ounces Farfalle Pasta
  • 1 cup Shredded Cheddar Cheese

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
  • Cook 16 oz Farfalle pasta according to package directions to al dente. Drain and rinse with cold water.
  • In a large skillet, melt 2 tablespoons butter over medium-high heat. Whisk in 2 tablespoons flour and cook for 1–2 minutes.
  • Slowly whisk in 1 cup chicken broth and 1½ cups milk. Bring to a low boil and cook until thickened.
  • Stir in 8 oz softened cream cheese and heat until melted.
  • Remove from heat and stir in 2 cups shredded Monterey Jack cheese until melted.
  • Mix in 3 diced jalapeños (reserve some for topping), 6 slices cooked and crumbled bacon (reserve some for topping), and 1 teaspoon salt.
  • Stir in 2 cups cooked shredded chicken and the cooked pasta until fully coated.
  • Pour into the baking dish. Top with 1 cup shredded cheddar cheese and the remaining jalapeños and bacon.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake an additional 5–10 minutes until lightly browned.
  • Let sit 5–10 minutes before serving. Enjoy!

Video

Notes

Refrigerate any leftovers in an airtight container for up to 5 days.  
I usually used fresh diced jalapeños but jarred sliced jalapeños, diced, work great as well. 
Any type of pasta will work in this recipe. Rotini and penne are also great options.  

Nutrition

Serving: 8ounces | Calories: 662kcal | Carbohydrates: 49g | Protein: 32g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 930mg | Potassium: 400mg | Fiber: 2g | Sugar: 5g | Vitamin A: 979IU | Vitamin C: 6mg | Calcium: 414mg | Iron: 2mg
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