Jalapeno Popper Chicken Casserole

Jalapeno popper chicken casserole a creamy casserole with a heat. This recipe is perfect when you are looking for some comfort food.

  The jalapenos give this casserole a little heat. You can add more or less jalapenos, depending how much heat you want. I like the milder side, so I add less.

This casserole is a hearty dish that comes together in about an hour, which makes it great for any weeknight or weekend dinner. Serve it with a lettuce salad and you have your meal.

Helpful tips

• The chicken can be made in advance. Once the chicken is cooked, cut into pieces and store it in the refrigerator. Remove it from the refrigerator a little before making the recipe to bring to room temperature.
• If you like a lot of heat, use several jalapeno peppers. You can also leave the seeds in for additional heat.
• When cooking the pasta, cook it until al dente. A little undercooked is better since it will be baked in the oven.
• The bacon should be cooked before it is added to the casserole. Cook it until it is crisp and then crumble it.
• Bake the casserole until it is bubbly and the cheese is melted and slightly browned.
• Store the leftovers in the refrigerator for 3 to 4 days.
• To reheat it, place it in the oven and heat until heated through, or it can be heated in the microwave until heated through.

Ingredients

• Cream Cheese
• Sour Cream
• Chicken Broth
• Milk
• Chicken Breast
• Jalapeno
• Cheddar Cheese
• Onion Powder
• Garlic Powder
• Salt
• Pepper

Steps for making this casserole

Steps one, two, and three

Over medium heat melt the cream cheese and sour cream. Add in the chicken broth and milk and blend together. Mix in some of the cheddar cheese.

Steps four and five

Mix in the cooked pasta, cooked chicken, crispy bacon, jalapenos, and seasoning. Spread into a baking dish.

Steps six and seven

Top the casserole with the remain cheese, bacon, slice jalapenos. Bake for 25 to 30 minutes in a 350 degree F oven.

More easy meal recipes

• Cheeseburger Pasta Skillet
• Ham and Noodle Casserole
• Easy Hamburger Stew

If you make this jalapeno popper chicken casserole, I would love to hear about it! Please leave me a comment.

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Jalapeno Popper Chicken Casserole

Jalapeno popper chicken casserole a creamy casserole with a heat. This recipe is perfect when you are looking for some comfort food.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Jalapeno popper chicken casserole, jalapeno chicken dish

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 servings

Calories: 466kcal

Author: Dawn Yucuis

Ingredients

• 8 ounces cream cheese
• 1/2 cup sour cream
• 1 cup low-sodium chicken broth
• 1 cup milk
• 12 ounces cheddar cheese divided
• 3 cups cooked chicken that is cut into bite size pieces
• 2 to 4 large jalapeno pepper chopped and some sliced
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 8 ounce Penne pasta al dente
• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees F.
• Place the cream cheese and sour cream in a large skillet. Over medium heat melt the two ingredients together.
• Once they are melted slowly add the chicken broth and milk. Mix until all is blended well.
• Add two-thirds of the cheese and mix until the cheese is melted and blended in to the sauce.
• Add the cooked chicken cooked pasta, jalapenos, bacon, onion powder, garlic powder, salt and pepper and stir in until well incorporated.
• Pour the casserole into a 9 by 13-inch baking dish.
• Sprinkle with the remaing cheese, bacon, and jalapeno slices. ( The jalapeno slices are optional.
• Place the casserole into the preheated oven and bake for 25 to 20 minutes or until the cheese is melted and lightly browned.

Notes

1. The chicken can be made in advance. Once the chicken is cooked, cut into pieces and store it in the refrigerator. Remove it from the refrigerator a little before making the recipe to bring to room temperature.
2. If you like a lot of heat, use several jalapeno peppers. You can also leave the seeds in for additional heat.
3. When cooking the pasta, cook it until al dente. A little undercooked is better since it will be baked in the oven.
4. The bacon should be cooked before it is added to the casserole. Cook it until it is crisp and then crumble it.
5. Bake the casserole until it is bubbly and the cheese is melted and slightly browned.
6. Store the leftovers in the refrigerator for 3 to 4 days.
7. To reheat it, place it in the oven and heat until heated through, or it can be heated in the microwave until heated through.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 466kcal | Carbohydrates: 15.3g | Protein: 33.2g | Fat: 29.4g | Saturated Fat: 17.9g | Cholesterol: 125mg | Sodium: 492mg | Potassium: 230mg | Fiber: 0.7g | Sugar: 2.5g | Calcium: 389mg | Iron: 2mg

This recipe was originally published on October 26, 2015. It has been updated with new content and pictures on April 30, 2026