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
- 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
- Preheat the oven to 375˚F
- Lay chicken breasts flat in a casserole dish. Season them with the garlic powder then spread the cream cheese over them evenly.
- 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.
- 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.
- Serve warm with a side of potatoes, veggies, or a baked potato. Enjoy!
- 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.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
- This recipe is naturally gluten free, low carb, and friendly for low carb and keto diets.
- 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.