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Jalapeño Popper Chicken Caseerole
You are going to love this Jalapeño Popper Chicken Casserole. It is delicious and can me ready in no time!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Resting Time
5
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
644
kcal
Author:
Carrie Barnard
Ingredients
2
cups
cooked chicken
(diced into 1 inch pieces)
8
oz
cream cheese
(diced into small pieces)
16
oz
bowtie pasta
2
cups
monterrey jack cheese
1
cup
cheddar cheese
1
cup
chicken broth
1 1/2
cup
milk
1
jalapeño
(deseeded and diced)
1/3
cup
bread crumbs
6
slices
bacon
(cooked and crumbled)
Instructions
Preheat oven to 350 degrees F and spray a 9X13 baking pan with non-stick cooking spray.
Cook the pasta to al dente based on the package instructions.
In a a large sauce pan, heat the cream cheese, chicken broth and milk. Stir and heat until the cream cheese is fully melted.
Add in the Monterey Jack cheese and stir to melt.
Then stir in the pasta and the diced jalapeños (save a few of the diced jalapeños for the top).
Mix in the cooked diced chicken and pour into a 9x13 baking dish. Top the casserole with bread crumbs. Cover the casserole dish with foil.
Bake covered for 20 minutes.
Uncover the casserole and top with the shredded cheddar cheese, remaining diced jalapeños and crumbled bacon.
Cover uncovered for 5 more minutes to melt the cheese. Serve warm and enjoy!
Notes
You can sauté the bread crumbs with 1 Tbsp of butter in a small sauce pan to brown the bread crumb slightly before topping the casserole with them.
Nutrition
Serving:
8
ounces
|
Calories:
644
kcal
|
Carbohydrates:
50
g
|
Protein:
35
g
|
Fat:
33
g
|
Saturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
116
mg
|
Sodium:
629
mg
|
Potassium:
422
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
847
IU
|
Vitamin C:
4
mg
|
Calcium:
420
mg
|
Iron:
2
mg