Jalapeno Popper Chicken Casserole (Print)
Creamy chicken, bacon, jalapenos, and pasta come together in a rich, cheesy, oven-baked comfort dish.
# Ingredients:
→ Protein and Meat
01 -
450 g boneless, skinless chicken breast, cut into bite-size pieces
02 -
450 g bacon, cooked until crispy and crumbled
→ Pasta
03 -
450 g rotini pasta
→ Dairy
04 -
450 g cream cheese, softened at room temperature
05 -
240 ml sour cream
06 -
120 ml whole milk
07 -
200 g shredded Cheddar Jack cheese, divided
→ Vegetables
08 -
6 jalapeno peppers, deseeded and finely diced
09 -
6 green onions, thinly sliced
# Steps:
01 -
Grease a 30 x 23 cm casserole dish to prevent sticking.
02 -
Boil rotini pasta in salted water according to package instructions. Drain well.
03 -
While pasta cooks, cut bacon and chicken into bite-size pieces. In a large skillet over medium heat, cook bacon and chicken together until chicken is thoroughly cooked and bacon is crispy. Transfer to a plate lined with paper towels to absorb excess fat.
04 -
Finely dice jalapeno peppers and thinly slice green onions. Reserve a small portion of green onions and jalapeno slices for garnishing.
05 -
In a medium bowl, combine softened cream cheese, sour cream, milk, 150 g of Cheddar Jack cheese, diced jalapenos, and most of the sliced green onions. Mix thoroughly until smooth and evenly incorporated.
06 -
Add drained pasta to the greased casserole dish. Top with cooked chicken and most of the bacon, reserving a portion of bacon for the topping if desired.
07 -
Spoon the cream cheese mixture evenly over the pasta, then gently stir until the pasta is fully coated. Sprinkle with the remaining 50 g of Cheddar Jack cheese, reserved bacon, green onions, and jalapeno slices.
08 -
Bake in a preheated oven at 175°C for 20 minutes, or until hot and bubbly with melted cheese on top.
# Additional Notes:
01 -
For a milder result, remove all seeds and membranes from the jalapenos before dicing. Adjust the reservaed toppings for presentation or additional heat.