I love keto jalapeño poppers but they’re kind of a pain to make. And I love chicken but sometimes it gets a little boring. So I decided to put the two together in a casserole using shortcuts that eliminate the hassle.
All the ingredients combine together beautifully and yet the individual flavors don’t get lost. You can still taste the jalapeños, the cheese, the bacon and the chicken. And it’s so rich and filling, a modest serving will keep you satisfied for hours.
Shopping for ingredients
I decided the biggest shortcut would be to use a rotisserie chicken so off to Costco I went. (Leftover turkey would also work well in this recipe.)
After picking up the chicken, I went over to the produce section for the jalapeños. How can this be—no jalapeños! Rather than go to another store, I decided to get the next best thing which was the biggest jar of sliced jalapeños I’ve ever seen. This turned out to be shortcut #2.
I almost succumbed to shortcut #3 by buying a bag of crumbled bacon at Costco, but I decided to cook my own.
Chicken jalapeño popper casserole recipe
18 oz cooked chicken, cubed
12 oz bacon, cooked and chopped
6 large jalapeños, roasted and chopped, or
1 cup sauteed nacho sliced jalapeños, chopped
(Save a few jalapeño rings for the topping)
1 cup grated cheddar cheese + extra for topping
8 oz cream cheese, softened
½ cup sour cream
½ cup chicken stock or water
2 tsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
8×8 inch baking dish, greased
Combine ingredients as follows and bake at 375 degrees 30 to 40 minutes
Assembling the casserole
If using fresh jalapeños, cut in half, remove seeds, add a little oil. Roast on a baking sheet in the oven at 375 degrees for about 25 minutes.
If using jarred jalapeños, rinse and dry them, then saute in butter until soft. Save a few rings for the topping and chop up the rest.
In a large bowl, combine cream cheese, sour cream and spices.
Then stir in the cheese.
Mix in the chicken broth or water to thin it out a little.
Mixture should be quite loose.
Add cubed chicken, chopped bacon (reserving some for topping) and all the chopped jalapeños.
Pour mixture into greased baking dish and top with a little extra cheese.
Sprinkle on reserved jalapeño slices and reserved bacon.
Bake at 375 degrees for 30 to 40 minutes, or until bubbly.