Jalapeno Popper Chicken Casserole
Tender chicken baked in a rich, creamy cheese sauce with crispy bacon, jalapeño peppers, and a golden, cheesy topping makes a delicious jalapeño popper chicken casserole. Perfect for weeknight dinners or game-day gatherings, it’s the ultimate dish with just the right amount of heat!
Jalapeño poppers are one of my all time favorite appetizers. Wrap them in bacon and you have my whole heart. I love them so much I even made them into a game day dip and a cheese ball over on my appetizer website.
What’s not to love? Spicy jalapeño peppers stuffed with cool cream cheese. A combination of a crispy, spicy pepper with creamy cheese and baked until the peppers are soft and the cheese is gooey and melted. SWOON!
I wanted to bring these same flavors into a casserole so I can enjoy it for dinner! By adding some tender chicken and pasta, I can make a full meal like this buffalo chicken casserole or this chicken tater tot casserole.
You might be surprised that the whole family loves this recipe! Even if they say they don’t like spicy food, they will enjoy it. You can always cut down on the amount of heat or leave it out all together.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cream cheese – Feel free to use regular, low fat, or fat free versions. Be sure to bring it to room temperature before mixing so you won’t have lumps.
- Cheese – I like to use a sharp cheddar cheese. One of the times I tested the recipe, I used Monterey Jack and it was just as delicious! Super cream because the Jack cheese melts great. Grate your own instead of buying the pre-shredded cheese.
- Chicken – Use pre-cooked, shredded chicken. I prefer all white meat chicken. To make prep even easier, use a rotisserie chicken! If you like dark meat, try this with boneless, skinless chicken thighs.
- Pasta – I like a pasta shape that you can easily take a bite of like penne, shells, or rotini. Feel free to use your favorite shape but depending on how thick it is, you might need to cook the casserole a little longer to get it tender.
- Peppers – Fresh sliced or diced jalapeños are the way to go. Just be sure to use gloves when cutting them to avoid getting the juice on your hands. Feel free to substitute pickled jalapeno peppers if that’s all you have.
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How To Make Jalapeno Popper Chicken Casserole
- In the baking dish, add an even layer of chicken, pasta, jalapenos, and bacon (reserving a few pieces for garnish).
- Bake for 30 minutes or until the pasta has absorbed all the liquid. Stir and sprinkle the remaining cheese on top.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Storage
Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days. Be sure to allow the casserole to cool completely before placing it in the refrigerator.
Reheat in the oven at 350F or in the microwave until heated through. Top with some extra cheese if you like.
Can I make this ahead of time and freeze it?
Make it in advance and freeze it for another day! Make your casserole as directed (but do not top with additional cheese or garnishes).
Allow it to cool before topping with additional shredded cheese and then covering and wrapping in plastic wrap or foil. Freeze for up to 3 months.
Thaw in the refrigerator before cooking in the oven for 2–30 minutes or cook from frozen for 1 hour 15 minutes.
Serving Suggestions
This jalapeno popper chicken casserole is so easy to make and you’ll love all the flavors of your favorite game day snack.
What’s really wonderful about this casserole is that you can serve it completely by itself without any extra effort. If you’re looking for a little something extra, here are a few ideas for sides to serve for the whole family.
- Salad: A green salad and your favorite dressing for a bit of freshness.
- Green veggies: Add a side of garlic green beans, parmesan brussels sprouts, or sweet peas to this casserole to make sure you get a vegetable in with your meal.
- Garlic bread: Soak up some of the sauce with a slice of garlic bread on the side of this dish.
Variations
You can also make this jalapeno popper casserole in your slow cooker. Place everything into the slow cooker and stir well.
Reduce the chicken broth to 2 cups and cook on high for 1-2 hours or low for 3-4 hours until the pasta is tender and the liquid has been mostly absorbed.
Top with additional cheese, jalapeno slices, and bacon and cover for another 10 minutes until the cheese melts.
Tips For The Best Casserole
This jalapeño popper chicken casserole is super easy and a total crowd pleaser. Here are a few tips for success!
- I like to use pre-cooked chicken breast meat but feel free to use chicken thighs as well.
- It’s ok if there are still a few cream cheese chunks. They’ll melt while the casserole bakes.
- Make sure that all the pasta is submerged in the liquid. If it isn’t, the pasta won’t cook and will be hard.
- Allow the casserole to cool for about 10-15 minutes before cutting into it.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This jalapeno popper chicken casserole recipe is perfect for a busy weeknight, game day, or a potluck! Easy to make ahead and freeze for when you need an easy dinner!
Jalapeno Popper Chicken Casserole
Ingredients
- 8 ounces cream cheese softened
- 8 ounces sharp cheddar cheese shredded, divided
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 4 cups shredded rotisserie chicken
- 2 cups penne pasta
- 3 cups chicken broth
- 3 jalapeños about ⅓ cup, diced and seeded
- 4-5 strips bacon cooked crispy and crumbled
- 1 green onions optional garnish
Instructions
- Preheat your oven to 375°F and spray a 9×13 casserole dish with cooking spray. Set aside.
- In a large bowl, combine the cream cheese, half of the shredded cheddar, salt, black pepper, garlic powder, cumin and chili powder and stir until fully combined.
- Add the chicken broth, stirring until well combined and set aside.
- In the casserole dish, add an even layer of chicken, pasta, jalapenos, and bacon (reserving a few pieces for garnish).
- Top the chicken and pasta with the cream cheese mixture and stir to make sure that all the pasta is covered with liquid.
- Bake for 30 minutes or until the pasta has absorbed all the liquid.
- Stir and top with the rest of the cheese.
- Bake for another 10 minutes to melt the cheese.
- Allow to cool for 10 minutes before garnishing with green onions, jalapeno slices and your reserved bacon. Serve warm.
Notes
- I like to use pre-cooked chicken breast meat but feel free to use chicken thighs as well.
- It’s ok if there are still a few cream cheese chunks. They’ll melt while the casserole bakes.
- Make sure that all the pasta is submerged in the liquid. If it isn’t, the pasta won’t cook and will be hard.
- Allow the casserole to cool for about 10-15 minutes before cutting into it.
Nutrition
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