This casserole has everything I love about a jalapeño popper: cream cheese, crisp bacon, and fresh jalapeños. The difference is that it is dinner and not an appetizer. I roast the chicken thighs while the jalapeños soften in the bacon grease, then shred the chicken, fold in the bacon and the cream cheese mixture, and spread it all into an 8×8 pan under mozzarella and sharp cheddar. It bakes for ten minutes and then goes under the broiler until the top is browned and bubbling. It is rich, it has real heat, it makes six servings, and it is ready in just over an hour.
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Why you’ll love this recipe
- It turns a party appetizer into a dinner that fills people up.
- Chicken thighs stay juicy through both trips to the oven, so it does not dry out the way a casserole made with chicken breast can.
- You set the heat yourself, depending on whether the jalapeño seeds go in or come out.
- It can be assembled up to four days ahead and baked the night you want it.
How much heat you get is up to you. I chop the jalapeños with the seeds and membranes left in, which gives it a real kick, and scraping them out first keeps the pepper flavor with much less heat.
The cream cheese mixture looks loose in the pan, and that is what you want. It tightens as the casserole bakes and sets more as it cools, so I let it rest a few minutes before cutting it.
How to make jalapeño popper chicken casserole
- Prepare And Cook Chicken: Toss together chicken thighs, salt, and pepper then transfer the seasoned chicken to a baking rack set atop a foil-lined baking sheet. Bake at 400 degrees until the chicken reaches an internal temperature of 165 degrees, which should take about 30 minutes.
- Prepare Remaining Ingredients: While chicken cooks, crisp up the chopped bacon on the stovetop and set it aside. Brown jalapeños on stovetop then mix in cubed cream cheese, mayonnaise, and hot sauce.
- Shred Chicken And Mix With Other Ingredients: Transfer cooked chicken to a mixing bowl and shred before mixing in the cooked bacon and the cream cheese mixture.
- Bake Casserole: Transfer that mixture to a baking pan, spread into an even layer, sprinkle on shredded cheese then bake for 10 minutes before broiling for 2-3 minutes.
Ingredient substitutions
- Chicken Thighs: Rotisserie chicken, chicken breast, or tenderloins make great chicken thigh alternatives, although chicken thighs are fattier and tend to have more flavor.
- Jalapeños: You can use jarred jalapeños if you cannot find fresh jalapeños. Serrano peppers would work great, too.
- Cream Cheese: A dairy-free cream cheese, including an almond-based one, can be swapped in at a 1:1 ratio.
- Mayonnaise: Full-fat Greek yogurt or sour cream can be used instead of mayo at a 1:1 ratio.
- Hot Sauce: You can use 1/4 tsp ground cayenne pepper (or up to 1/2 tsp if you like a lot of spice) in place of hot sauce.
- Shredded Mozzarella: Shredded provolone or white cheddar can be used in place of mozzarella.
- Shredded Sharp Cheddar: Colby or Monterey Jack will work here.
FAQs
Can this casserole be prepared ahead of time to bake later?
Yes. This is an excellent dish to prepare ahead of time for the week. Follow the directions in the recipe until it’s time to bake, then refrigerate for up to 4 days. When you’re ready to eat, follow the baking instructions in the recipe and enjoy!
How do I store this casserole?
Store the cooked dish in an airtight container in the refrigerator for up to 4 days or up to 3 months in the freezer. To reheat, pop in the microwave until heated throughout or in the oven at 400 degrees for about 15-20 minutes.
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Jalapeño Popper Chicken Casserole
Ingredients
- 20 ounces boneless skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 slices bacon, roughly chopped
- 2 jalapeños, finely chopped
- 12 ounces cream cheese, cubed
- ¼ cup mayonnaise
- 2 Tablespoons hot sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees and line baking sheet with foil. Place baking rack atop lined baking sheet.
- In a mixing bowl, toss chicken thighs in salt and pepper. Transfer seasoned chicken to prepared baking rack. Transfer baking sheet to oven and bake until internal temperature of chicken reaches 165 degrees, about 30 minutes.
- Meanwhile, in a pan over medium heat, cook chopped bacon until crisp. Remove bacon from pan and place on paper towel-lined plate to remove excess grease. Do not discard bacon grease.
- In pan of bacon grease over medium heat, add chopped jalapeños and cook until softened and edges are browned, about 3 minutes. To pan, add cubed cream cheese, mayonnaise, and hot sauce and cook until cream cheese has softened and all ingredients are well-combined, about 5 minutes.
- Once chicken has finished cooking, remove baking sheet from oven. Do not turn oven off. Transfer chicken to mixing bowl and shred using two forks. Mix in cooked bacon and cream cheese mixture.
- Transfer mixture to 8×8 baking pan and, using a rubber spatula, spread into an even layer. Sprinkle shredded mozzarella and shredded cheddar atop mixture. Transfer baking pan to middle rack of oven and bake for 10 minutes before turning oven broiler on and broiling for 2-3 minutes. Remove pan from oven and allow casserole to cool slightly before cutting into pieces.
Recipe Notes
Nutrition
Photo credit: Jess Larson
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