Jalapeno Popper Chicken Casserole

This jalapeno popper chicken casserole recipe is a family favorite!

This Jalapeno Popper Chicken Casserole recipe combines the delicious flavor of jalapeno popper dip with the ease of a chicken pasta casserole. Top with bacon and cheese and you have a dinner that will be a hit with your family and friends.

My youngest son is not that fond of chicken, so I cook the chicken and the bacon together. This allows the chicken to take on the flavor of the bacon making it more appetizing to my picky eater. Sneaky? Maybe, but it is effective! Cooking the chicken and bacon together also saves time and only dirties one pan. Cut both the chicken and bacon in bite-size pieces before adding them to the frying pan, so they are done cooking in the time it takes to boil the pasta.

Make-Ahead Tip: You can assemble the casserole the day before, then refrigerate it until you are ready to cook it.

Freezer Meal: Assemble the casserole, then cover it in foil and freeze it. It can be frozen for up to 3 months. Thaw it in the refrigerator, then the day before you plan to cook it. Once thawed, bake for 20 minutes at 350 degrees.

Jalapeno Popper Chicken Casserole Recipe

This delicious jalapeno popper casserole recipe is made with jalapeno popper dip, chicken, bacon, and pasta.

Ingredients:

• 1 pound boneless/skinless chicken, cut into bite-size pieces
• 1 pound bacon, cooked and crumbled
• 16 ounces rotini pasta ( you can use gluten-free noodles to make this gluten-free)
• 2 – 8 oz packages of cream cheese, softened at room temperature.
• 1 cup sour cream
• 1/2 cup milk
• 2 cups Mexican Cheddar Jack Shredded Cheese, divided
• 6 Jalapeno Peppers, deseeded and diced
• 6 green onions, thinly sliced

Directions:

1. Grease a 12 x 9 casserole dish.
2. Cook pasta according to the package directions.
3. While the pasta is cooking, cut the bacon and chicken into bite-size pieces. Then cook the bacon and chicken together in a large skillet. Cook until the chicken is cooked through and the bacon is crispy. Remove to a plate and blot the excess fat away.
4. Dice the peppers and slice the onions.
5. In a medium bowl, combine the cream cheese, sour cream, milk, 1½ cups of Cheddar jack cheese, diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine the ingredients.
6. Once the pasta has been drained, place it in the casserole dish. Add the cooked chicken and bacon (save a little of the bacon for the topping if you wish).
7. Spoon the jalapeno mixture over the top of the pasta. Gently stir to coat the pasta.
8. Top with remaining ½ cup of cheese. Sprinkle the extra bacon piece, onion slices, and jalapeno slices over the top.
9. Bake at 350 degrees for 20 minutes.

Make-Ahead Jalapeno Popper Chicken Casserole Recipe

You can make this chicken pasta casserole recipe ahead of time and either refrigerate it or freezer for up to a month. Use a disposable aluminum casserole pan. Follow all of the steps through step 8. Then instead of baking it, cover the pan with foil and store it in the refrigerator for a day or in the freezer for up to a month.

If you freeze this casserole, allow it to thaw in the refrigerator before baking it.

Printable Recipe for Jalapeno Popper Chicken Casserole

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5 from 6 votes

Jalapeno Popper Chicken Casserole Recipe

This delicious jalapeno popper casserole recipe is made with jalapeno popper dip, chicken, bacon, and pasta.

Course Main Course

Cuisine American

Keyword Jalapeno Popper Chicken Casserole

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 591kcal

Author Alea Milham

Ingredients

• ▢ 1 pound boneless/skinless chicken cut into bite-size pieces
• ▢ 1 pound bacon cooked and crumbled
• ▢ 16 ounces rotini pasta
• ▢ 2 - 8 oz packages of cream cheese softened at room temperature.
• ▢ 1 cup sour cream
• ▢ 1/2 cup milk
• ▢ 2 cups Mexican Cheddar Jack Shredded Cheese divided
• ▢ 6 Jalapeno Peppers deseeded, and diced
• ▢ 6 green onions thinly sliced

Instructions

• Grease a 12 x 9 casserole dish.
• Cook pasta according to package directions.
• While the pasta is cooking, cut the bacon and chicken into bite-size pieces. Then cook the bacon and chicken together in a large skillet. Cook until the chicken in cooked through and the bacon is crispy. Remove to a plate and blot the excess fat away.
• Dice the peppers and slice the onions.
• In a medium bowl, combine the cream cheese, sour cream, milk, 1½ cups of Cheddar jack cheese, diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.
• Once the pasta has been drained, place it in the casserole dish. Add the cooked chicken and bacon (save a little of the bacon for the topping if you wish).
• Spoon the jalapeno mixture over the top of the pasta. Gently stir to coat the pasta.
• Top with remaining ½ cup of cheese. Sprinkle the extra bacon piece, onion slices, and jalapeno slices over the top.
• Bake at 350 degrees for 20 minutes.

Nutrition

Calories: 591kcal | Carbohydrates: 33g | Protein: 26g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 539mg | Potassium: 437mg | Fiber: 2g | Sugar: 4g | Vitamin A: 949IU | Vitamin C: 10mg | Calcium: 226mg | Iron: 1mg

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This was originally written on February 7, 2015. It was updated on August 10, 2020.