This Ultimate Jalapeño Popper Chicken Casserole is an easy keto, low-carb meal your family will love! It transforms the popular jalapeño popper appetizer into a satisfying and flavorful weeknight dinner. Layered with shredded chicken, creamy cheese, crispy bacon, and, of course, jalapeño peppers, this recipe is a guaranteed crowd-pleaser.
What is a Jalapeño Popper?
If you haven’t had a jalapeño popper before, it is simply a jalapeño pepper, sliced, and stuffed with a cheesy filling, sometimes topped with breadcrumbs and baked! They are a somewhat spicy but flavorful appetizer.
Why You'll Love This Keto Casserole
Like other keto casserole recipes, this one is simple to make, especially if you prepare and shred the chicken ahead of time. This recipe was inspired by the Keto Jalapeno Popper Chicken Soup recipe, bringing all the beloved flavors into a hearty casserole. It's a creamy, cheesy dish loaded with shredded chicken, bacon, and jalapenos. If you're a fan of Jalapeno Popper Dip, get ready to fall in love with this casserole!
Ingredients You'll Need
Here's a breakdown of the key ingredients:
- Chicken: Cooked and shredded chicken is the base of this casserole. Using a pre-cooked rotisserie chicken or making shredded chicken in a slow cooker ahead of time can save you time.
- Jalapeños: The star of the show! Adjust the quantity based on your spice preference. For a milder dish, remove the seeds and membranes before chopping.
- Cream Cheese: Softened cream cheese creates the creamy base for the casserole.
- Cheddar Cheese: Adds a sharp, cheesy flavor. Monterey Jack cheese can also be used.
- Bacon: Cooked and crumbled bacon provides a salty, crispy topping.
- Heavy Cream: Adds richness and creaminess to the sauce.
- Chicken Broth: Helps to create a smooth sauce.
- Seasonings: Garlic powder, onion powder, paprika, salt, and pepper enhance the overall flavor.
Optional additions:
- Cauliflower can be added to bulk up the casserole and add a bit of a healthier twist.
Preparing the Ingredients
- Chicken: You can cook your chicken in a slow cooker in water or broth for a few hours until cooked through and tender. Alternatively, boil your chicken over the stove until cooked through or use a pre-cooked rotisserie chicken for a quicker option. Remove the chicken and shred it using two forks.
- Bacon: Prepare your bacon using your preferred method. When done, crumble into bits and set aside.
- Jalapeños: Remove the seeds and ribs (inner white part) from the jalapeños to help tame the heat. If you like heat, leave the seeds AND ribs in your jalapeños before slicing! Dice up the peppers. I recommend using gloves when handling jalapeños. This is especially true if you wear contacts or have small children. To cut them, cut down one side of the pepper. Place the jalapeño on the cut side and repeat on the remaining sides to create 4 pieces. Discard the stem, core, and seeds.
- Cauliflower: Chop the cauliflower into macaroni sized pieces and boil for 4 minutes. Drain the water from the cauliflower.
Making the Casserole: Step-by-Step Instructions
Preheat oven to 350°F.
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- Prepare the Cheese Sauce: In a skillet, combine softened cream cheese, chicken broth, cheddar cheese, heavy whipping cream, garlic powder, onion powder, paprika, and pepper until thoroughly combined. Simmer with the lid off on medium-low heat, whisking for 4-5 minutes until the sauce begins to thicken a bit. You want the sauce to be thin enough to cover the bottom of the casserole dish.
- Layer the Casserole: Grease the bottom of a 9 x 13 casserole dish and add your shredded chicken in an even layer on the bottom of the dish. Sprinkle 2/3 of the jalapeños on top of the chicken. Pour cheese sauce evenly over the top of the chicken and jalapeños. Top with the remaining 1/3 jalapeño slices and Monterey jack cheese.
- Bake: Bake for 20 minutes, then remove from the oven and sprinkle crumbled bacon over the top. Pop back in the oven for another 3-5 minutes.
- Garnish and Serve: Remove from the oven and sprinkle the top with freshly chopped parsley. Serve hot!
Recipe Variations and Tips
- Spice Level: Adjust the amount of jalapeños to control the spiciness. Remove the seeds and membranes for a milder flavor or leave them in for extra heat. You can also add a sprinkle of cayenne pepper to make the dish more spicy.
- Cheese: Feel free to experiment with different types of cheese, such as Monterey Jack or a blend of cheddar and mozzarella.
- Make Ahead: Assemble your casserole ahead of time and place it in your fridge covered until ready to bake!
- Adding Cauliflower: Chop the cauliflower into small pieces, about the size of macaroni noodles. Alternatively, rice the cauliflower. Bring a pot of water to a boil. Add the cauliflower and boil for 4 minutes. Drain the water from the cauliflower and place in a large bowl with the chicken. Stir the cream cheese mixture into the cauliflower and chicken to combine.
Serving Suggestions
This keto jalapeño popper chicken casserole is a perfect dinner, entrée, or main dish that pairs well with various veggies and salads and makes a perfect meal to enjoy. Here are some suggestions:
- Serve with a side of steamed broccoli, asparagus, or a fresh salad.
- A Greek Horiatiki Salad provides a refreshing contrast to the cheesy chicken.
Storage and Reheating Instructions
- Storage: Cool the leftover jalapeno popper chicken casserole to room temperature and store it in an airtight container in the refrigerator for up to a week.
- Freezing: The keto jalapeno chicken casserole freezes well. Store in a freezer-safe container for up to 3 months, thaw overnight in the fridge, and reheat according to the instructions below.
- Reheating: The leftover chicken jalapeno casserole reheats well in a non-stick skillet over medium heat. Start heating with a lid, then remove. You can also reheat it in the microwave.
Nutritional Information and Keto-Friendliness
This recipe is wonderfully low-carb with 6 g net carbs per 1 cup serving. Jalapenos themselves are keto-friendly, with only 4 g net carbs per 100 g serving.
Buffalo Chicken Jalapeno Popper Casserole Variation
For a buffalo-flavored twist, consider making a Buffalo Chicken Jalapeno Popper Casserole. This variation combines the spiciness of buffalo sauce with the creamy, cheesy goodness of jalapeño poppers.
Ingredients:
- 6 small Chicken Thighs (de-boned)
- 6 slices Bacon
- 3 medium Jalapenos (de-seed if you aren't a fan of spicy)
- 12 oz. Cream Cheese
- ¼ cup Mayonnaise
- 4 oz. Shredded Cheddar
- 2 oz. Mozzarella Cheese
- Frank's Red Hot Sauce (to taste)
- Salt and Pepper (to taste)
Instructions:
- De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.
- Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan.
- Once jalapenos are soft and cooked, add cream cheese, mayo, and frank's red hot to the pan. Mix together and season to taste.
- Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.
- Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.
- Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish.
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