I have to say one of my all-time favorite snack foods, game day munchies and “Netflix and Chill” finger foods is jalapeño poppers! Let’s start with the fact that they are wrapped in bacon, honestly that’s all you really need to say. Anything wrapped in bacon is okay with me! Add to that cream cheese laying in a hollowed out jalapeño pepper and we are talking super food status people !!
Low Carb Chicken Jalapeño Popper Casserole is the perfect combination of tender chunks of chicken, smoky bacon, spicy jalapeños and cream cheese, covered in melted cheddar!!
If there is on thing that makes jalapeño poppers better than they already are, its mixing them with tender chunks of chicken and covering them with lots of melted cheese in a casserole dish where you get to scoop it up onto your plate and gobble it with a fork. This Low Carb Chicken Jalapeño Popper Casserole takes the best parts of a basic popper and elevates it into the most wonderful, family friendly casserole.
While you could probably eat a TON of jalapeño poppers (well I could anyway), with the addition of chunks of chicken, this Low Carb Chicken Jalapeño Popper Casserole becomes a very hearty and filling meal. It is perfect for a weeknight dinner, because it comes together quickly, but it is also one you can make for a family get together on a Sunday afternoon and then eat later in the week as leftovers.
Low Carb Chicken Jalapeño Popper Casserole satisfies just about every craving. There is smoky, savory, creamy and spicy all in one pan and it tastes amazing leftover!
There are several ways this dish becomes ever quicker and easier to make. You can buy rotisserie chicken and shred it, or you can even buy pre-cooked and cubed chicken if you prefer. I will typically throw several boneless chicken thighs into the oven while I am baking something else earlier in the week and then I let them cool, chop them up and store in a Ziplock bag for later in the week.
When I know I am going to make Low Carb Chicken Jalapeño Popper Casserole, I get the cream cheese out earlier in the day. I take it out of its package and put it in a bowl that I then cover with saran wrap. This allows it to soften, making it very quick to combine with the cubed chicken I made earlier in the week, then I just need to throw in chopped bacon and jalapeños.
You will want to preheat your oven while you are assembling the ingredients. In a large mixing bowl, you will add the softened cream cheese, chunk or shredded chicken, the mayo, bacon, cheese and jalapeños. I typically spray a 9 x 13 glass baking dish to bake this. Cover the whole thing with grated cheddar and additional chopped or sliced jalapeños for garnish and bake approximately 40 minutes or until bubbly and the cheese is melted on top.
You can control how spicy this is by how you prep your jalapeños. If you take out the seeds and the white inner part of the jalapeños, you also remove the heat. If you are wanting to make this something the kids will enjoy, with all the bacon-y, jalapeño flavor and none of the spiciness, remove the innards of the pepper. If you like it when your brow is sweaty and your tongue is dancing with the heat, leave those in and enjoy the burn!
Low Carb Chicken Jalapeño Popper Casserole
- 3 cups cooked, cubed or chopped chicken meat
- 3-4 large seeded, chopped jalapeno peppers
- 8 ounces softened, cream cheese
- 3/4 cup mayonaise
- 2 tsp granulated garlic
- 2 tsp granulated onion
- 1-1/2 cups shredded, cheddar cheese
- 8 pieces cooked and chopped bacon
- 1-2 additional seeded and chopped jalapeños for garnish on top
- 1-1/2 cups this is extra cheddar cheese to sprinkle on top
- Preheat oven to 350 degrees, grease a 9 x 13 baking dish
- In a large mixing bowl, combine cooked chicken, chopped bacon, cream cheese, chopped jalapeños, mayo, onion, garlic, cheddar cheese and mix together until well combined.
- Pour this mixture into the greased baking dish, and sprinkle extra cheddar cheese on top as well as extra chopped jalapeños.
- Bake uncovered for 40 minutes or until bubbly and getting slightly browned on top. Enjoy!
This makes a nice size casserole that is wonderful leftover. You can assemble it ahead and freeze it or make it earlier in the day or week, cover it and keep it in the fridge until you are ready to pop it in the oven. You can keep the leftovers in the fridge for up to 5 days. If you like this Low Carb Chicken Jalapeño Popper Casserole I hope you try another of my wonderful low carb chicken casseroles such as; Low Carb Chipotle Chicken Thighs and my most popular chicken dish Low Carb Chipotle Chicken Salad.
7 thoughts on “Low Carb Chicken Jalapeño Popper Casserole”
Wonderful recipe, reminded me of Southwest Texas!
Thank you very much! I hope you enjoy it as much as we do!
I took this to a football watching party this past Sunday. It was gone before halftime. This is a crowd pleaser. Go Niners!!
I am so glad to hear this! I am always asked for the recipe when I take it to potlucks. So happy to hear it was a hit at your shindig too!