A creamy, cheesy, slightly spicy chicken casserole that brings all the flavors of your favorite jalapeño poppers—without the deep frying. Perfect for weeknights, game days, or when you’re craving serious comfort food.

Why You’ll Love This Recipe

If you’re a fan of jalapeño poppers, this casserole is everything you love—melted cheese, savory chicken, and just enough kick—baked into one irresistible dish. It’s hearty, satisfying, and super easy to throw together with cooked chicken and pantry staples. Bonus: it’s low carb and keto-friendly!

Ingredients

• 2 lbs boneless, skinless chicken breast, cooked and shredded

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon black pepper

• 8 oz cream cheese, softened

• ½ cup heavy cream or milk

• ¼ cup chicken stock

• ½ pound jalapeños (about 5–6 peppers)

• 4 oz sharp cheddar cheese, grated

• ½ cup crumbled crispy bacon

Directions

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: ~430 kcal per serving

1. Preheat oven to 375°F (190°C). Spread the shredded chicken evenly in a greased 9×13-inch casserole dish.

2. Sprinkle garlic powder, paprika, and black pepper evenly over the chicken.

3. In a bowl, whisk together softened cream cheese, heavy cream, and chicken stock until smooth.

4. Pour the cream mixture over the seasoned chicken and spread it evenly.

5. Wash and slice jalapeños into thin rings or strips, removing seeds and membranes for less heat (leave some seeds for more spice). Layer them over the cream mixture.

6. Top with grated cheddar cheese.

7. Bake for 20 minutes until bubbling and the cheese is melted.

8. Remove the casserole, sprinkle with crumbled bacon, and return to the oven for 5 more minutes.

9. Optional: garnish with chopped parsley and serve hot.

Serving Suggestions

• With sides: Serve with a green salad, roasted veggies, or cauliflower rice.

• Over carbs: If you’re not eating low-carb, this pairs great with white rice or buttered noodles.

• For brunch: Try it with a side of scrambled eggs or tucked into a breakfast wrap!

Tips & Variations

• Make it spicier: Leave the jalapeño seeds in, or add diced canned green chiles or hot sauce to the cream mixture.

• Add crunch: Top with crushed pork rinds or buttery breadcrumbs for a crispy finish.

• Swap the meat: Try rotisserie chicken, leftover turkey, or cooked ground beef.

• Make ahead: Assemble a day in advance, refrigerate, then bake when ready.

Frequently Asked Questions

Can I use canned jalapeños instead of fresh?

Yes. Drain them well before adding. The flavor will be milder and tangier, but still delicious.

Can I make this casserole ahead of time?

Definitely. Assemble and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if cooking straight from the fridge.

Is this recipe keto or low-carb?

Yes. With no breadcrumbs or flour, it’s naturally low in carbs and fits well into a keto lifestyle.

Can I freeze it?

Yes—cool completely after baking, portion into airtight containers, and freeze for up to 2 months. Reheat in the oven or microwave.

How spicy is it really?

It depends on how many seeds and membranes you leave in. Removing them makes it mild; keeping some gives it a medium kick.

Final Thoughts

Jalapeño Popper Chicken Casserole is comfort food with a kick—simple to prep, satisfying to eat, and endlessly customizable. Whether you’re feeding a family or meal-prepping for the week, this cheesy, bacon-topped dish will quickly become a go-to favorite. Give it a try and watch it disappear fast!