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Jalapeño Popper Chicken Casserole
Jalapeño Popper Chicken Casserole is an easy, creamy pasta casserole loaded with chicken, bacon, and cheese. A guaranteed hit with the whole family!
A CREAMY CASSEROLE WITH A KICK
If you have been around for a while, you may have noticed my love for just about anything Jalapeño Popper related, so it was only natural that I created a Jalapeño Popper Chicken Casserole with pasta. This thing has sooooo much flavor, it’s easily customizable to suit your preferences, and is quick and easy to pull together. If you love that creamy, cheesy, bacon flavor from jalapeño poppers then you will absolutely love this recipe!
FREQUENTLY ASKED QUESTIONS:
Is Jalapeno Popper Chicken Casserole spicy? Canned pickled jalapeños are pretty mild. To cut down on spice you can use just one can of jalapeños and omit the freshly sliced jalapeños for the topping. The fresh jalapeños have more of a kick for sure. What if I don’t want it spicy? You can omit all the jalapeños or cut it in half. The fresh jalapeños make this have a bit more heat so I would definitely leave those out. How can I increase the spiciness? If you want a spicier casserole, you can swap the canned pickled jalapeños for fresh chopped jalapeño peppers and use pepper jack cheese instead of cheddar. How do I store leftovers? Store any leftovers in the fridge in an airtight container for up to 4 days. Can this casserole be frozen? Yes, It can be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
rotini pasta– I used a little over ½ a 16 ounce box of pasta. Any pasta can be used in place of the rotini. Penne, elbows, and bowtie would work well in this dish.
cream cheese– softened to room temperature. Don’t fret if you forgot to soften it because I have some tips on How to Soften Cream Cheese Quickly.
low sodium chicken broth– Regular sodium chicken broth can be used in this recipe. I always like to use low-sodium broth so I’m able to control the salt level in my recipes. You can always add salt to taste after serving.
sour cream – if you don’t like sour cream, you can leave it out. It won’t be as creamy though. Or if there is something you normally use as a substitute, like Greek Yogurt, then you can use that here.
garlic powder
onion powder
cooked chicken breasts – If it’s easier, just use rotisserie chicken or chicken thighs. If you only have raw chicken on hand, you can bake the chicken in the casserole dish just before assembling the casserole or you can boil it.
cooked bacon – You can use store-bought bacon pieces (in the plastic packaging in the salad aisle) to save time assembling the dish. Substitute the pound of bacon for about ¾ cups of bacon pieces.
cheddar cheese – use any cheese you like that you think would work well here. If you like it a bit more spicy, you can use a shredded pepper jack cheese.
jalapeño peppers – We are using pickled and fresh. You can skip the fresh and just use the pickled if you prefer or you can use diced green chiles. This dish is not spicy at all but you can also leave it out off you prefer.
HOW TO MAKE JALAPEÑO POPPER CHICKEN CASSEROLE
Preheat the oven to 350℉ and spray a 9×13-inch baking dish with nonstick cooking spray. Boil pasta until “al dente” per package directions then drain and set aside. In a large mixing bowl, mix the softened cream cheese, chicken broth, sour cream, garlic powder, and onion powder together.
Add the cooked pasta, chicken, canned jalapeno peppers, half the crumbled bacon, and half of the shredded cheddar cheese to the cream cheese mixture and gently stir to combine.
Spread the jalapeño chicken mixture in an even layer in the greased 9×13-inch baking dish. Top the jalapeño chicken mixture with the remaining cheese, crumbled bacon, and sliced jalapeño peppers (if using).
Bake for 25-30 minutes until the mixture is bubbly and the cheese is melted.
CRAVING MORE RECIPES?
Jalapeno Popper Tater Tot Chicken Casserole
Jalapeno Popper Pinwheels
Halloween Mummy Jalapeno Poppers
Jalapeño Popper Dip
Jalapeno Popper Cheesy Bread
Jalapeno Poppers Bites
Crock Pot Jalapeño Popper Corn Dip
Air Fryer Jalapeno Poppers
Print
Chicken Jalapeño Popper Casserole
Chicken Jalapeño Popper Casserole is an easy, creamy pasta casserole loaded with chicken, bacon, and cheese. A guaranteed hit with the whole family!
Course Dinner, Main CourseCuisine American
Prep Time 20 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour
Servings 6
Calories 898kcal
Author Brandie @ The Country Cook
Ingredients10 ounces rotini pasta (a little over ½ a 16 ounce box)8 ounce block cream cheese, softened to room temperature1 cup low sodium chicken broth1 cup sour cream½ Tablespoon garlic powder½ Tablespoon onion powder2 cups cooked, shredded chicken breasts (or rotisserie chicken)2 (4 ounce) cans diced jalapeño peppers, undrained1 pound cooked bacon, cooked and crumbled (divided in half)2 cups shredded cheddar cheese2 fresh jalapeño peppers, sliced (optional)
InstructionsPreheat the oven to 350℉ and spray a 9×13-inch baking dish with nonstick cooking spray.Boil pasta until “al dente” per package directions then drain and set aside. In a large mixing bowl, mix the softened cream cheese, chicken broth, sour cream, garlic powder, and onion powder together. Add the cooked pasta, chicken, canned jalapeno peppers, half the crumbled bacon, and half of the shredded cheddar cheese to the cream cheese mixture and gently stir to combine. Spread the jalapeno chicken mixture in an even layer in the greased 9×13” baking dish. Top the jalapeno chicken mixture with the remaining cheese, crumbled bacon, and sliced jalapeno peppers (if using). Bake for 25-30 minutes until the mixture is bubbly and the cheese is melted.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 898kcal | Carbohydrates: 46g | Protein: 63g | Fat: 50g | Sodium: 1845mg | Fiber: 3g | Sugar: 7g
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