Jalapeño Popper Chicken Casserole

15032821_10211525775168058_6699039065442828537_nThis is the easiest way to share this with all of you, because it’s a combination of two recipes I’ve made in the past, I just picked out my favorite parts and combined them into a great dish.


  • 8 slices of bacon
  • 2 T EVOO (if you bake your bacon)
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 T. butter
  • 2 T. flour
  • 1 C. Chicken Broth
  • 1 C. Milk
  • 8 oz. cream cheese, softened and cut into small squares
  • 1 C. Mont. Jack cheese, shredded
  • 1 C. Cheddar Cheese, shredded
  • 3 jalapeños, 2 diced, 1 sliced
  • 2/12 C. Chicken, cooked and shredded
  • 8 oz. pasta, cooked
  • 1 C. Panko breadcrumbs
  • 1/2 C Parmasen Cheese
  • 1/4 C. butter, melted
  1. Cook bacon and crumble. ( I baked my bacon, so I had to add extra oil to the next step, the original recipe suggests frying your bacon, then using the same skillet for the rest of the prep.)
  2. Heat up 2 T. EVOO, add onion and garlic, cook til softened.
  3. Add butter. Once melted, sprinkle in flour.
  4. Once mixed throughly, gradually add broth and milk.
  5. Add cream cheese, whisk until melted.
  6. Stir in half of shredded M. Jack and Cheddar cheeses. Remove from heat.
  7. Add in diced jalapeños, chicken, pasta, and half the bacon.
  8. Pour in a casserole dish. Bake 350 for 20 mins, covered with foil.
  9. Mix together remaining bacon, parmesan cheese, Panko breadcrumbs, and butter for the topping.
  10. Remove foil, top dish with remaining cheese and topping mixture, as well as sliced jalapeños. Bake another 10 minutes or until topping is lightly brown.


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