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Home Recipes Jalapeño Popper Chicken Casserole

Jalapeño Popper Chicken Casserole

Net Carbs:3.7g
9 Comments This post contains affiliate links.
Jump to Recipe·★★★★★4.7 from 6 reviews
K NF

This Jalapeño Popper Chicken Casserole features seasoned chicken shredded and mixed into a deliciously rich mixture of crispy bacon, cream cheese, hot sauce, and spicy jalapeños before being topped with shredded cheese and baked to bubbling browned perfection. It’s the ideal casserole for family dinners and can be made in just over 1 hour!

Overhead shot of the baked Jalapeño Popper Chicken Casserole topped with a few pieces of thinly sliced jalapeños in a baking dish over a blue-striped kitchen towel. In the upper right portion, there are a few pieces of sliced jalapeños. Everything rests atop a marble countertop.

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Jalapeño poppers aren’t just an appetizer anymore! Now, you can enjoy them in a delicious and flavorful casserole.

The fresh jalapeños give the dish a perfectly spicy kick, while chicken and cheese balance that heat out with savory creaminess.

With only 3.7 grams of net carbs per serving, this jalapeño popper chicken casserole is sure to satisfy!

Overhead shot of a serving of Jalapeño Popper Chicken Casserole topped with thinly sliced jalapeños and a fork on a small plate. In the background, there are a few pieces of sliced jalapeños, a blue-striped kitchen towel, and another plate with a portion of the same dish. Everything rests atop a marble countertop.

Why you’ll love this jalapeño popper casserole recipe

  • Savory, creamy, and delicious!
  • It only requires about 20 minutes of prep time.
  • High in protein, gluten-free, and low-carb (only 3.7 grams net carbs per serving)!
  • Everybody loves a good casserole!
  • Packed with savory, cheesy, and spicy flavors

How to make low-carb 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 bacon slices on stovetop then crumble into pieces. 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 crumbled 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.
Collage shots of the Jalapeño Popper Chicken Casserole as it’s being prepared and cooked. · Upper left photo: Overhead shot of crispy bacon bits on a paper towel-lined plate over a blue-striped kitchen towel. · Upper right photo: Overhead shot of chopped jalapeños, cubed cream cheese, mayonnaise, and hot sauce cooked with bacon grease on a pan over a blue-striped kitchen towel. · Lower left photo: Overhead shot of cooked seasoned chicken thighs on a baking rack atop a foil-lined baking pan. · Lower right photo: Overhead shot of shredded chicken and cream cheese mixture topped with mozzarella and cheddar cheese on a baking dish.
Overhead shot of a serving of Jalapeño Popper Chicken Casserole topped with thinly sliced jalapeños and a fork on a small plate. In the background, there are a few pieces of sliced jalapeños, a blue-striped kitchen towel, and another plate with a portion of the same dish. Everything rests atop a marble countertop.

Net carbs per serving in this recipe

Per serving, this jalapeño popper casserole contains 3.7 grams of net carbs. The recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

Ingredient substitutions for this jalapeño popper casserole recipe

  • 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: You can use vegan cream cheese or, if you consume nuts, you can substitute almond milk cream cheese at a 1:1 ratio.
  • Mayonaise: 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 Cheese: Colby or Monterey jack will work here.

Keep in mind any changes you make to this recipe will modify the total net carbs.

Jalapeño popper chicken casserole FAQs

Is this recipe gluten-free?

Yes. When prepared as directed, this chicken casserole is gluten-free, grain-free, nut-free, sugar-free, and low-carb!

Do I de-seed the jalapeños for this casserole?

Depending on your heat tolerance, you can choose to leave the seeds or remove them.

What do I serve with this low-carb jalapeño chicken?

A simple side salad, seasoned cauliflower rice, and/or roasted broccoli would make for excellent side dishes to serve alongside your jalapeño popper chicken casserole.

Can this jalapeño popper 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!

Can I store jalapeño popper chicken casserole?

Yes, 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 in a baking dish scooped with spoon

Jalapeño Popper Chicken Casserole

★★★★★

4.7 from 6 reviews
  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Jalapeño Popper Chicken Casserole features seasoned chicken shredded and mixed into a deliciously rich mixture of crispy bacon, cream cheese, hot sauce, and spicy jalapeños before being topped with shredded cheese and baked to bubbling browned perfection. It’s the ideal casserole for family dinners and can be made in just over 1 hour!

Ingredients

  • 20 oz boneless, skinless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 slices (~6 oz) bacon, roughly chopped
  • 2 jalapeños, finely chopped (~50g)
  • 12 oz cream cheese, cubed
  • 1/4 cup (60g) mayonnaise
  • 2 tbsp (30 mL) hot sauce
  • 1 cup (4 oz) shredded mozzarella cheese
  • 1/2 cup (2 oz) shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with foil. Place baking rack atop lined baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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 crumbled bacon and cream cheese mixture.
  6. 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:

Chicken Thighs Substitution: Rotisserie chicken, chicken breast, or tenderloins make great chicken thigh alternatives although, chicken thighs are fattier and tend to have more flavor.

Jalapeños Substitution: You can use jarred jalapeños if you cannot find fresh jalapeños. Serrano peppers would work great, too.

Cream Cheese Substitution: You can use vegan cream cheese or, if you consume nuts, you can substitute almond milk cream cheese at a 1:1 ratio.

Mayonaise Substitution: Full-fat Greek yogurt or sour cream can be used instead of mayo at a 1:1 ratio.

Hot Sauce Substitution: 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 Substitution: Shredded provolone or white cheddar can be used in place of mozzarella.

Shredded Sharp Cheese Substitution: Colby or Monterey jack will work here.

Net Carbs: Per serving, this jalapeño popper casserole contains 3.7 grams of net carbs. The recipe, as written, yields 6 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Side Dish Suggestions: A simple side salad, seasoned cauliflower rice, and/or roasted broccoli would make for excellent side dishes to serve alongside your jalapeño popper chicken casserole.

Preparing In Advance To Bake Later: 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!

Refrigerator Storage: Store the cooked dish in an airtight container in the refrigerator for up to 4 days. To reheat, pop it in the microwave until heated throughout or in the oven at 400 degrees for about 15-20 minutes.

Freezer Storage: Store the cooked and cooled casserole in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator then reheat in the oven at 400 degrees for about 15-20 minutes.

Nutrition

  • Serving Size: 1 slice

Keywords: jalapeno popper chicken casserole, jalapeno popper casserole, chicken jalapeno popper casserole, jalapeno popper chicken casserole recipe, jalapeno popper chicken casserole low carb, jalapeno popper casserole recipe

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Photo credit: Jess Larson

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9 Comments

  1. PJ says

    Everyone thought it tasted great, but was a little greasy, probably because of the mayo. Wondering if it would work with a cream soup?

    ★★★★

    Reply

  2. Ralph says

    I’m not a big chicken fan and I LOVED this recipe.

    This isn’t your mama’s chicken salad – it has a nice “kick” to it!

    ★★★★★

    Reply

    • Sara Nelson says

      That should work! I haven’t tested it, but I think it would be successful. I would unthaw in the refrigerator (might take over a day) and then reheat in the oven until warmed throughout.

      Reply

  4. Linda says

    This recipe is AMAZING! Will make this again as soon as this is gone! Weekly recipe for sure!

    ★★★★

    Reply

  5. Candace says

    New to Keto and just made this. Will have it many, many more times — family (and I) loved it!

    ★★★★★

    Reply

  7. Erin says

    Great recipe! I added about 2 cups of cooked cauliflower rice and put it in a slightly larger pan to bake. It was delicious. Thanks for such a versatile recipe!

    ★★★★★

    Reply