JALAPENO POPPER CHICKEN CASSEROLE

-
All of the delicious flavor of cream cheese jalapeño poppers are stuffed into this Jalapeño Popper Chicken Casserole recipe to make a quick, easy, and over the top tasty dinner.  You will find tender chicken breast layered with cream cheese and topped with fresh jalapeño peppers and rich cheddar cheese and finished off with the perfect amount of crispy bacon.  If you love jalapeño poppers as an appetizer you are going to go crazy for this easy dinner recipe.  Not only is it super delicious, as a bonus, it is gluten free, low carb, and keto friendly!

Jalapeno Popper Chicken Casserole


Prep 
15 mins

Cook 
40 mins

Total 
55 mins

Author 
kimber

Yield 
8 servings

Ingredients

  • 2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
  • 1/2 tsp garlic powder
  • 8 oz cream cheese, softened
  • 1/2 pound jalapeño peppers (about 5-6 peppers)
  • 4 oz sharp cheddar cheese, grated
  • 1/2 cup crumbled crispy bacon
Instructions
  1. Preheat the oven to 375˚F
  2. Lay chicken breasts flat in a casserole dish.  Season them with the garlic powder then spread the cream cheese over them evenly.
  3. Wash the jalapeño peppers and then cut the tops off.  Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
  4. Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time.  Chicken is done when cooked through to an internal temperature of 165˚F.
  5. Serve warm with a side of potatoes, veggies, or a baked potato.  Enjoy!
Notes
  1. You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
  2. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Dietary Considerations:
  1. This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets.
  2. Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe.  I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.

Comments

Post a Comment

Popular posts from this blog

GINGER GARLIC NOODLE SOUP WITH BOK CHOY

-
Image
GINGÉR GARLIC NOODLÉ SOUP WITH BOK CHOY is a nutritious, comforting, and flu-fighting twénty-minuté récipé madé with homémadé végétarian broth, noodlés, mushrooms, and baby bok choy. Éasily maké it your own by adding chickén, shrimp, spicy chilis, or othér véggiés. Ginger Garlic Noodle Soup With Bok Choy Prép Timé 5 mins Cook Timé 15 mins Total Timé 20 mins Coursé Main Coursé, Soup Cuisiné Asian, Japanésé Kéyword bok choy soup, Gingér Garlic Soup, Noodlé Soup, Soup with Bok Choy, Végétarian Soup Sérvings 2 sérvings Caloriés 546 kcal INGRÉDIÉNTS 1 tbsp olivé oil 3 shallots dicéd 1 bunch gréén onions choppéd and gréén and whité parts dividéd 4 clovés garlic mincéd 2 tbsp gingér frésh, mincéd 5-6 cups chickén broth or watér for végétarian 2-3 wholé star anisé 2 tbsp soy saucé or Tamari for a Glutén Fréé option 10 ouncés crimini mushrooms slicéd 6 ouncés ricé noodlés 1-2 héads bok choy roughly choppéd ... ... See complete recipe Below! INSTRUCTI...
Read more

The BEST Basic Pancake Recipe

-
Image
For years, I used a box mix to make pancakes. It was easy — just add water (and maybe an egg, depending on the fanciness of the mix) and pour the batter on the griddle. Then the internet came along and showed me that I could make pancakes from scratch and at a fraction of the cost of a mix. And, surprise! The pancakes actually taste better. First, we must master the basic pancake. And while whipping up a batch takes no time at all, there are some rules to pancake creation to make sure your pancakes turn out fluffy and delicious every time: Ingredients 2 c. all purpose flour 1 T. baking powder 3 T. white sugar 1/2 t. salt 2 eggs 1-1/2 c. milk 2 t. vanilla 1 T. butter, vegetable oil or coconut oil Instructions: Preheat a griddle. If you’re using an electric griddle, preheat to 350 degrees. In a mixing bowl add flour, baking powder, sugar and salt. Mix well. Make a well in the center of the flour mixture and add eggs, milk and vanilla. Stir to combine. Remember,...
Read more

Chocolate Blackout Doughnuts

-
Image
Thésé doughnuts aré chocolaté ovérload! Chocolaté doughnuts, filléd with chocolaté pastry créam, toppéd with a chocolaté glazé and chocolaté sprinklés or chocolaté doughnut crumbs. Thé pastry créam nééds to bé madé at léast sévéral hours in advancé so it has timé to sét up. If désiréd, thé pastry créam can bé omittéd, or you can substituté préparéd chocolaté pudding instéad. Chocolate Blackout Doughnuts Coursé Déssért Déssért Typé  Doughnuts Prép Timé  1 hour 30 minutés Cook Timé  2 minutés Total Timé  1 hour 32 minutés Sérvings  18 doughnuts Caloriés  352 kcal Author  Élizabéth LaBau Ingrédiénts For thé Chocolaté Pastry Créam: 2 égg yolks 1 1/2 tbsp corn starch 1 cup milk 1/4 cup granulatéd sugar Pinch salt 1 tsp vanilla éxtract 3 oz sémi-swéét chocolaté méltéd 1 tbsp unsaltéd buttér at room témpératuré For thé Chocolaté Doughnuts: 3 oz unsaltéd buttér at room témpératuré 5 1/4 oz granulatéd sugar (3/...
Read more