Jalapeno Popper Chicken Casserole

A baking dish of the baked casserole with a wooden spoon inside of it.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole recipe is an easy, one dish casserole with spicy jalapenos, three types of cheese, penne pasta, chunks of chicken, and bacon. Make it as spicy or as mild as your family prefers.

Course Casserole, Dinner

Cuisine American

Keyword jalapeno popper chicken casserole

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 579kcal

Author Jessica - Together as Family

Ingredients

8 ounces uncooked penne pasta (about 2 cups dry pasta)
1 bar (8 oz) cream cheese room temperature
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup cooked crumbled bacon (or real bacon bits)
2 jalapeños (finely chopped, seeds removed)
2 cups cooked chicken (shredded or chunked)

Garnish/Topping

1/2 cup shredded mild cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup cooked crumbled bacon (or real bacon bits)
1 jalapeno (sliced thin, seeds removed)

Instructions

Preheat the oven to 350℉. Prepare a 9x13 casserole dish by spraying with nonstick cooking spray. Set aside.
Cook the penne pasta in salted boiling water according to the package directions. When done, drain the pasta but do not rinse it, and set it aside for later.
^{* Cook to al dente or to preferred softness - it will cook slightly more while in the oven. My family prefers softer pasta so I cook about 2 minutes past al dente.}
8 ounces uncooked penne pasta
In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic powder, onion powder, kosher salt, and black pepper until smooth and creamy.
1 bar (8 oz) cream cheese, 1/2 cup mayonnaise, 1/2 cup sour cream, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon kosher salt, ¼ teaspoon black pepper
Stir in the mild cheddar cheese, mozzarella cheese, chopped jalapeños, and crumbled bacon.
1 cup shredded mild cheddar cheese, 1 cup shredded mozzarella cheese, 1/2 cup cooked crumbled bacon, 2 jalapeños
Stir in the cooked chicken and cooked & drained pasta until well combined and coated.
2 cups cooked chicken
Pour the mixture into the prepared baking dish and spread it out evenly. Cover the pan with aluminum foil and bake for 20 minutes.
Remove the casserole from the oven and add the cheddar cheese, mozzarella cheese, crumbled bacon, and slice jalapeños on top. Return the casserole to the oven and bake for 10 minutes (uncovered).
1/2 cup shredded mild cheddar cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup cooked crumbled bacon, 1 jalapeno
Allow the casserole to cool for 5 minutes before serving.

Notes

Spice Level : Here are some ways to increase, or decrease, the spice level of this jalapeño casserole.

Instead of using 2 diced jalapeños inside the cream cheese mixture try using only 1.

The seeds (and white lining membrane) of the jalapeños is what makes it spicier - simply take the seeds out and cut the white membrane out before adding the jalapeños into the mixing bowl. I do this and my kids eat it with no spicy complaints.

A poblano pepper is milder than a jalapeño.

For more spice, leave the seeds and white membrane in the jalapeños, and/or try using Pepper Jack cheese as a substitute for one or both of the shredded cheese.

Pasta : Use any short pasta you like - rotini, large shell, medium shell, or ziti pasta are all great choices. Cook the pasta to your preferred doneness, either al dente or softer. The pasta will cook slightly more while in the oven, but not much, so cook to your preferred texture in the boiling water.

Cheese : Although the recipe calls for mild cheddar cheese and mozzarella cheese, any good melting cheese can be used with great results. Pepper Jack, Monterey Jack, and Colby Jack are all great choices for this casserole.

Chicken : Use leftover chicken, canned chicken (drained & flaked), a rotisserie chicken, or buy some cooked chicken from the grocery store. Another option is to put 2-3 chicken breasts + 1 can of chicken broth into the slow cooker, and cook on LOW heat for 6-7 hours. When it's done simply take it out and shred it with two forks.

Nutrition