jalapeño popper chicken casserole
This jalapeño popper chicken casserole combines the bold flavors of jalapeños, cream cheese, and chicken into a comforting meal. Baked to perfection, it's creamy, cheesy, and has just the right kick for a satisfying dinner dish.
Equipment
- 1 oven
- 1 9x13 inch baking dish
- 1 mixing bowl
Ingredients
- 4 cups cooked chicken, shredded
- 1 can (4 ounces) diced jalapeños, drained
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese Half to be mixed in casserole, half for topping.
- 1 cup shredded mozzarella cheese
- 1 cup crushed tortilla chips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- to taste pieces fresh jalapeños Optional, for garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, diced jalapeños, cream cheese, sour cream, half of the cheddar cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix until all the ingredients are well combined.
- Transfer the chicken mixture into a greased 9x13 inch baking dish, spreading it evenly.
- In a small bowl, mix together the crushed tortilla chips and the remaining cheddar cheese. Sprinkle this mixture evenly on top of the casserole.
- Bake in the preheated oven for 30 minutes, until the top is golden brown and the casserole is bubbling.
- Remove from the oven and let it sit for a few minutes before serving.
- If desired, garnish with fresh jalapeño slices before serving.
Notes
Feel free to adjust the number of jalapeños according to your preferred spice level.
This casserole can be made ahead of time; simply cover and refrigerate before baking. Allow it to come to room temperature before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.