Jalapeno, lots of cheese, and chicken. This casserole hits all the right spots, placing it on my top favourite list of casseroles! It is incredibly creamy, and the bacon adds amazing flavour and texture. Try this recipe the soonest. It’s so good, I am sure you’ll love every inch of this mouthwatering casserole!
1 tbsp butter
6 slices bacon
1 garlic clove, minced
1 small onion, chopped
2 tbsp flour
3 jalapenos, 2 diced and 1 sliced
6 oz. cream cheese softened, and cut into 1” pieces
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
2 1/2 c. cooked shredded chicken
8 oz. penne pasta, cooked
1 c. chicken broth
1 c. milk
How to make Jalapeno Popper Chicken Casserole
Step 1: In a large nonstick pan, cook the bacon. Remove from the heat when done and crumble. Set aside.
Step 2: To the bacon grease, add the onion and cook until tender. Then, add the garlic and continue to cook for a minute more until fragrant.
Step 3: To the pan, add the butter. Sprinkle the flour into the melted butter, stir, and cook for about a minute.
Step 4: Slowly stir in the chicken broth and milk. Next, add the cream cheese and stir until melted.
Step 5: Take the pan off the heat, then stir in half of Monterey Jack cheese and half of the cheddar cheese until smooth.
Step 6: Next, add the diced jalapenos along with the chicken, pasta, and half of the bacon.
Step 7: Into the greased casserole dish, pour everything and tent with aluminium foil. Place in 350 degrees preheated oven and bake for about 20 minutes. Take the foil off and sprinkle the rest of the bacon, cheese, and sliced jalapeno. Resume baking for another 10 minutes.
For this recipe, you can use either fresh or canned jalapeno. As for me, I used 1 fresh jalapeno with 1 canned jalapeno.