Jalapeno Popper Casserole
A creamy jalapeno popper casserole with chicken, rotini, cream cheese, cheddar and bacon, baked in a 9x13-inch dish.
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Ingredients
- 10 ounces rotini pasta
- 8 ounces cream cheese softened to room temperature
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 cups chicken breast cooked and shredded; rotisserie chicken is an option
- 2 cans diced jalapeño peppers 4 ounces each; do not drain
- 1 pound bacon cooked and crumbled; divide in half
- 2 cups cheddar cheese shredded; divide in half
- 2 fresh jalapeño peppers sliced; optional topping
Instructions
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- Boil the rotini until al dente according to its package directions. Drain and set aside.
- In a large bowl, mix the softened cream cheese, chicken broth, sour cream, garlic powder and onion powder until combined.
- Gently stir in the pasta, cooked shredded chicken, both cans of diced jalapeños with their liquid, half the crumbled bacon and half the cheddar.
- Spread the mixture evenly in the prepared dish. Top with the remaining cheddar and bacon, then the sliced fresh jalapeños if using.
- Bake for 25 to 30 minutes, until bubbly and the cheese is melted. Check that the center reaches 165°F with a food thermometer before serving.
Notes
Use bacon and chicken that are already cooked. For less heat, remove the seeds and ribs from the fresh jalapeños or leave them off.
Nutrition
Serving: 1servingCalories: 782kcalCarbohydrates: 43.8gProtein: 44.1gFat: 47.3gSodium: 1297mgFiber: 2.4gSugar: 5.3g