Homemade Jalapeno Popper Chicken Casserole
Spice up dinner with this Jalapeño Popper Chicken Casserole! Creamy, cheesy, and packed with a kick of heat—comfort food with a twist.
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.
Tried this recipe?Let us know how it was!