Jalapeno Popper Chicken Casserole Recipe
This Jalapeno Popper Chicken Casserole recipe features tender chicken, rotini pasta, bacon, and diced jalapenos in a rich, creamy sauce made from cream cheese, sour cream, and shredded cheddar jack cheese. It's the ultimate cheesy comfort dish with a bit of heat, perfect for family dinners or potlucks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 pound boneless/skinless chicken, cut into bite-size pieces
- 1 pound bacon, cooked and crumbled
- 16 ounces rotini pasta
- 2 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 2 cups Mexican Cheddar Jack shredded cheese, divided
- 6 jalapeno peppers, deseeded and diced
- 6 green onions, thinly sliced
Instructions
- Preheat oven to 375°F (190°C).
- Cook the rotini pasta according to package instructions. Drain and set aside.
- In a large skillet, cook the chicken until no longer pink. Set aside.
- In the same skillet, sauté diced jalapenos for 2-3 minutes.
- In a large bowl, combine softened cream cheese, sour cream, half the shredded cheese, and sautéed jalapenos. Stir until smooth.
- Add cooked chicken, crumbled bacon, green onions, and pasta to the mixture. Stir to combine.
- Transfer to a greased casserole dish, sprinkle with remaining cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden brown.
- Serve warm and enjoy!
Notes
- You can adjust the heat by adding more or fewer jalapenos.
- For a crispier topping, broil the casserole for the last 2-3 minutes.
- Make sure the cream cheese is softened for easier mixing.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 1200mg