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.