Easy Jalapeño Popper Casserole
Creamy, cheesy jalapeño popper casserole packed with chicken and bacon, finished with a crisp buttery crumb topping. Weeknight-friendly comfort with a spicy kick.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb shredded cooked chicken
- 8 oz cream cheese, softened
- 0.5 cup sour cream
- 2 tbsp mayonnaise
- 1.25 cup shredded sharp cheddar cheese
- 0.75 cup shredded Monterey Jack cheese
- 1 cup chopped fresh jalapeños seeded to taste
- 4 oz crispy bacon, crumbled
- 0.5 cup sliced green onions
- 0.33 cup panko breadcrumbs for topping
- 1.5 tbsp unsalted butter, melted for tossing with crumbs
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
- 0.75 tsp kosher salt adjust to taste
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Stir cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
- Season the mixture with garlic powder, onion powder, smoked paprika, salt, and pepper; mix well.
- Fold in chicken, chopped jalapeños, half the bacon, and half of each cheese. Spread into the baking dish.
- Top evenly with the remaining cheddar and Monterey Jack.
- Toss panko with melted butter. Sprinkle the buttery crumbs over the casserole.
- Bake until hot and bubbling with a golden top, 20–25 minutes. Broil 1 minute if you want extra color.
- Rest 5 minutes. Scatter remaining bacon and green onions over the top, then serve warm.
Notes
Variation: Swap Monterey Jack for pepper jack for extra heat, or use crushed pork rinds instead of breadcrumbs for a low-carb topping. Storage: Cover and refrigerate up to 4 days; reheat, covered, at 325°F until warmed through.
This recipe is an original creation inspired by classic Easy Jalapeño Popper Casserole flavors. All ingredient ratios and instructions are independently developed.