Jalapeno Popper Chicken Casserole Recipe
This delicious jalapeno popper casserole recipe is made with jalapeno popper dip, chicken, bacon, and pasta.
Servings: 12
Calories: 591kcal
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