Lately my family has been getting a little bored with my standard meals. We eat (mostly) low-carb so it’s quite a bit of meat and veggies and fish and veggies and chicken and veggies. While most days this works out find, my guys have been begging for some bold flavors so earlier this week I decided to give them just that with an easy casserole that’s absolutely bursting with flavor. Read on to find out how to make this Jalapeño Popper Casserole with Chicken that’s perfect for busy weeknights.
This Jalapeño Popper Casserole with Chicken recipe is so easy to put together and it boasts all the flavors of traditional Jalapeño Poppers, making it a fun weeknight dinner that my entire family adores. Here’s how I make it.
- 2 pounds of thawed chicken tenders
- 2 tablespoons of garlic
- 8 ounces of cream cheese
- 3 large Jalapeño peppers
- 1 cup of Pepper Jack cheese
- 4 pieces of crisply cooked bacon
- Green onions for garnish
- Lay the chicken tenders in the bottom of a casserole dish.
- Top with the minced garlic and salt and pepper to taste.
- Cut the cream cheese into wedges and place them on top of the chicken.
- Dice up the Jalapeños, removing all seeds for a milder taste.
- Sprinkle the Jalapeños over the top of the cream cheese.
- Top with Pepper Jack cheese.
- Bake at 375 for 40 minutes or until chicken is completely cooked.
- Remove from the oven and top with crumbled bacon and green onions.
- Serve immediately.
To start this easy Jalapeño Popper Casserole with Chicken, I simply pulled out a baking dish and laid my chicken tenders in the bottom, pushing them together to completely cover the bottom of my dish.
Next, I sprinkled on my minced garlic, salt and pepper and gently massaged it into the chicken.
As soon as my chicken was prepped, I set to work dicing up my Jalapeños (note: for a milder taste remove all seeds, if you want more heat leave some of the seeds in).
Once my Jalapeños were ready, I cut my cream cheese into slices and laid it on top of my chicken. Then I immediately sprinkled my Jalapeños over the top.
To finish my dish, I sprinkled on my pepper jack cheese and popped it into the oven on 375 degrees for 40 minutes or until the chicken was completely cooked (I always use a meat thermometer to make sure the chicken is cooked to 165 degrees). Once my Jalapeño Popper Casserole with Chicken was cooked, I removed it from the oven and sprinkled my crumbled bacon and green onions over the top.
I immediately served it to my waiting family and they all agreed that the flavors of this Jalapeño Popper Casserole with Chicken are beyond compare! There were no complaints and no food left on plates and instead everyone was thrilled with this new addition to our low-carb meal plan.
I hope you will give this Jalapeño Popper Casserole with Chicken a try because it truly is a flavorful dish that helps mix up dinner time. Enjoy!