Jalapeño Popper Casserole
Indulge in the creamy goodness of Jalapeño Popper Casserole, where tender chicken meets a spicy, velvety sauce topped with crispy bacon and crunchy breadcrumbs. Whether served over rice for dinner or as a zesty game-day appetizer, this dish promises to satisfy.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 center-cut bacon slices, chopped
- 4 tablespoons unsalted butter, divided
- 2 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
- ½ teaspoon ground pepper, divided
- 1 medium yellow onion, chopped
- 1 bunch scallions, sliced, white and light green parts separated from dark green parts
- 1 cup chopped jalapeño peppers, (about 4 large, seeds and ribs removed), plus 1 jalapeño, sliced
- ⅓ cup all-purpose flour
- 1 cup no-salt-added chicken broth
- 1 cup whole milk
- 4 ounces reduced-fat cream cheese
- 1 ¼ cups shredded part-skim mozzarella cheese
- ¼ teaspoon salt
- ¾ cup whole-wheat panko breadcrumbs
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper.
- In a large skillet over medium heat, cook bacon until crispy, about 7 minutes. Remove to a paper-towel-lined plate, keeping drippings in the pan.
- Add 2 tablespoons butter to the skillet with bacon drippings. Cook half of the chicken with 1/4 teaspoon pepper until browned and cooked through, about 6 minutes. Transfer to a plate. Repeat with remaining chicken.
- In the same skillet, melt remaining 2 tablespoons butter. Cook onion, white and light green parts of scallions, and chopped jalapeños until softened, about 6 minutes. Sprinkle flour over vegetables, stirring to coat; cook for 1 minute. Stir in broth and milk; cook until thickened, about 1-2 minutes. Add cream cheese; stir until melted. Remove from heat; stir in mozzarella, salt, and cooked chicken.
- Spoon mixture into a 9-by-13-inch baking dish. Sprinkle with breadcrumbs, cover with foil, and bake for 10 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes more.
- Sprinkle with reserved bacon, dark green parts of scallions, and jalapeño slices. Serve hot.
Nutrition
- Calories: 425
- Sugar: 4g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 150mg