1. To cook this jalapeño popper chicken casserole recipe: Preheat your oven to 375˚F (190ºC). Lay shredded cooked chicken in a casserole dish. Season with garlic powder, paprika, and pepper.

2. Whisk together heavy cream, cream cheese, and chicken stock. Spread the mixture evenly over shredded chicken.

3. Wash the jalapeño peppers and cut the tops off. Remove the seeds and stems if you want it milder, or leave some if you want more spicy. Cut the peppers into strips and lay them on top of the cream cheese. Sprinkle the cheddar cheese on top.

4. Bake the chicken casserole for 20 minutes or until bubbly and hot. Remove from oven 5 minutes before cooking is complete and sprinkle with bacon; then return for the remaining cooking time. Garnish the jalapeño chicken casserole with fresh chopped parsley. Enjoy!

TIPS FOR THE JALAPEÑO POPPER CHICKEN CASSEROLE

As some of our readers advised, you can dice the Jalapeño instead of just slicing them lengthwise.
Serve your jalapeño chicken casserole warm on a bed of cauliflower rice, with a side salad, sautéed spinach, or veggies like broccoli, Brussels sprouts, or these super delicious garlic butter sautéed green beans. For non-Keto and low-carb of potatoes, veggies, or a baked potato.
This jalapeño popper chicken casserole recipe is naturally gluten-free, low carb, and keto-friendly.
If bacon is not your thing (seriously?) but you still want a crisp, crunchy topping, sprinkle your chicken casserole with crushed pork rind. For those not on a Keto diet, breadcrumbs or Panko are both great options.

Recipe and image courtesy of Jalapeño Popper Chicken Casserole Recipe – Best Chicken Casserole Recipe — Eatwell101

Casseroles

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