Jalapeño Popper Casserole
This Jalapeño Popper Casserole brings together all the flavors of classic jalapeño poppers in an easy-to-make and comforting casserole. Tender chicken, crispy bacon, spicy jalapeños, and creamy cheese are baked together with a crunchy breadcrumb topping, creating a dish that's perfect for gatherings or weeknight dinners.
Equipment
- Large, Deep Skillet
- 9-by-13-inch Baking Dish
- Aluminum Foil
Ingredients
- 4 center-cut bacon slices, chopped
- 4 tablespoons unsalted butter, divided
- 2 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 teaspoon ground pepper, divided
- 1 medium yellow onion, chopped
- 1 bunch scallions, sliced (white and light green parts separated from dark green parts)
- 1 cup chopped jalapeño peppers (about 4 large, seeds and ribs removed), plus 1 jalapeño, sliced
- 1/3 cup all-purpose flour
- 1 cup no-salt-added chicken broth
- 1 cup whole milk
- 4 ounces reduced-fat cream cheese
- 1 1/4 cups shredded part-skim mozzarella cheese
- 1/4 teaspoon salt
- 3/4 cup whole-wheat panko breadcrumbs
Instructions
- Preheat the oven to 400°F. Cook the chopped bacon in a large, deep skillet over medium heat until crispy, stirring often, about 7 minutes. Remove the bacon with a slotted spoon to a paper-towel-lined plate, leaving the drippings in the pan.
- Add 2 tablespoons of butter to the drippings in the pan and cook over medium-high heat until melted, about 30 seconds. Season half of the chicken with 1/4 teaspoon of pepper and cook, stirring often, until lightly browned and cooked through, about 6 minutes. Transfer to a plate and repeat the process with the remaining chicken and pepper.
- Without wiping the pan, melt the remaining 2 tablespoons of butter over medium-high heat. Add the chopped onion, white and light green parts of scallions, and chopped jalapeños. Cook, stirring often, until softened, about 6 minutes.
- Sprinkle the flour over the vegetables, stirring to coat, and cook, stirring constantly, for about 1 minute. Add the chicken broth and milk, stirring constantly, until thickened, about 1 to 2 minutes.
- Add the cream cheese and cook, stirring constantly, until melted, about 1 minute. Remove from heat and stir in the cooked chicken, shredded mozzarella cheese, and salt.
- Spoon the mixture into a 9-by-13-inch baking dish. Sprinkle with breadcrumbs and cover with foil. Bake for 10 minutes. Remove the foil and bake, uncovered, until the topping is golden brown and the mixture is bubbling throughout, about 15 minutes more.
- Sprinkle with the reserved bacon, dark green parts of scallions, and jalapeño slices. Serve hot. Enjoy your Jalapeño Popper Casserole!
Notes
This casserole can be prepared in advance and refrigerated before baking. Simply cover it tightly with foil and store it in the refrigerator for up to 24 hours. When ready to bake, remove it from the refrigerator and let it sit at room temperature while preheating the oven. Adjust the amount of jalapeños according to your desired level of spiciness.