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Homemade Jalapeño Popper Chicken Casserole brings together everything people love about jalapeño poppers in a hearty, family-friendly dinner. Tender chicken, crispy bacon, melted cheese, and spicy jalapeños bake together into a rich, satisfying casserole packed with flavor in every bite.
One of the best things about this recipe is how easy it is to put together. It uses simple ingredients and comes together quickly, making it a great choice for busy weeknights when you want something warm and filling without spending hours in the kitchen.
If you like a little heat balanced by creamy cheese and savory bacon, this casserole is sure to become a regular part of your dinner rotation. It also reheats well, so leftovers make an easy lunch the next day.
Ingredients
- 8 oz penne pasta noodles
- 4 thick slices of bacon, chopped and cooked
- 5 medium/large jalapeños, diced
- 8 oz cream cheese
- 1 cup chicken broth
- 1 cup milk
- 1 tsp
garlic powder - 8 oz Colby jack cheese, shredded and divided
- 2 cups shredded cooked chicken
Equipment
- 9×13 inch casserole dish
- Medium saucepan
- medium
skillet - large
skillet - silicone spoon
- cutting board
- knife
- large bowl
Jalapeno Popper Chicken Casserole Instructions
- Start by preheating your oven to 350 degrees and lightly greasing a 9×13-inch casserole dish.
- Cook the pasta as directed on the package.
- In a skillet, cook chopped bacon over medium heat until crispy.
- Dice the jalapeños and remove the seeds.
- In a large skillet, combine cream cheese, broth, and milk. Cook on medium-low, stirring frequently, until the cream cheese melts.
- Add the shredded cheese and the
garlic , continuing to cook until the cheese melts.
- Mix in the pasta, chicken, and half of the diced jalapeños if there’s enough space in your skillet (or use a large bowl).
- Pour the mixture into the prepared casserole dish and bake for 15 minutes.
- Remove the baked casserole, top it with the remaining cheese, jalapeños, and crispy bacon, and bake for another 5 minutes.
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Homemade Jalapeno Popper Chicken Casserole
Equipment
- 9×13 inch casserole dish
- Medium saucepan
- medium skillet
- large skillet
- silicone spoon
- Cutting Board
- Knife
- large bowl
Ingredients
- 8 oz penne pasta noodles
- 4 thick sliced bacon chopped and cooked
- 5 medium/large jalapenos diced
- 8 oz cream cheese
- 1 cup chicken broth
- 1 cup milk
- 1 tsp garlic powder
- 8 oz Colby jack cheese shredded and divided
- 2 cups shredded cooked chicken
Instructions
- Start by preheating your oven to 350 degrees and lightly greasing a 9×13-inch casserole dish.
- Cook the pasta as the package directs.
- In a skillet, cook chopped bacon over medium heat until crispy.
- Dice the jalapenos and remove the seeds.
- In a large skillet, combine cream cheese, broth, and milk. Cook on medium-low, stirring frequently, until the cream cheese melts.
- Add the shredded cheese and the garlic, continuing to cook until the cheese melts.
- Mix in the pasta, chicken, and half of the diced jalapenos if there’s enough space in your skillet (or use a large bowl).
- Pour the mixture into the prepared casserole dish and bake for 15 minutes.
- Remove the baked casserole, top it with the remaining cheese, jalapenos, and crispy bacon, and bake for another 5 minutes.
